Abby's Peaches 'n Cream Oven-Puffed Pancakes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another good recipe from the Pillsbury Complete Cookbook. Ingredients:
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 |
1 (16 ounce) can peaches in light syrup, drained, reserving 3 tbsp liquid |
2 tablespoons pecans, chopped |
1/8 teaspoon cinnamon |
1/4 cup sour cream |
2 tablespoons powdered sugar |
1/8 teaspoon almond extract |
Directions:
1. Heat oven to 425°F.
2. Mix flour, sugar, salt, milk and eggs; beat with a wire whisk or eggbeater until smooth.
3. Place margarine or butter in a 9 inch pie pan; melt at 425°F for 2-4 minutes or until the butter sizzles.
4. Remove pan from oven, tilting the pan to coat bottom. Immediately pour batter into the hot pan. Top with peach slices, pecans and cinnamon.
5. Bake at 425°F for 16-20 minutes or until puffed and golden brown.
6. Meanwhile in a small bowl, combine cream sauce ingredients, mixing well.
7. Cut pancake into wedges. Serve immediately with cream sauce.
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