Abby's Peaches 'n Cream Oven-Puffed Pancakes

Recipe by Hill Family
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Pancake
  • 12
    cup flour
  • 2
    tablespoons sugar
  • 14
    teaspoon salt
  • 12
    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
  • 18
    teaspoon cinnamon
  • Cream Sauce (use 3 tablespoons reserved peach syrup)
  • 14
  • 2
    tablespoons powdered sugar
  • 18
    teaspoon almond extract
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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.
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