Abby's Peaches 'n Cream Oven-Puffed Pancakes
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
Pancake
- 1⁄2 cup flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 2 eggs, beaten
- 1 tablespoon margarine or 1 tablespoon butter
Topping
- 1 (16 ounce) can peaches in light syrup, drained, reserving 3 tbsp liquid
- 2 tablespoons pecans, chopped
- 1⁄8 teaspoon cinnamon
Cream Sauce (use 3 tablespoons reserved peach syrup)
- 1⁄4 cup sour cream
- 2 tablespoons powdered sugar
- 1⁄8 teaspoon almond extract
Directions
- Heat oven to 425°F.
- Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
- Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
- Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
- Bake at 425°F for 16-20 minutes or until puffed and golden brown.
- Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
- Cut pancake into wedges. Serve immediately with cream sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off