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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 5 |
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Fluffy egg based pancake cut into square topped with spiced peach sauce. This recipe has been inmy family for many years and was recorded by my sister two years ago in a family cookbook that each of us submitted our favorite recipes to. Ingredients:
1/2 cup butter or 1/2 cup margarine |
8 eggs |
2 cups milk |
2 cups flour |
2 (8 ounce) cans peaches |
2 tablespoons cornstarch |
1/4 cup water |
2 tablespoons margarine or 2 tablespoons butter |
3 tablespoons brown sugar (add sugar to taste) |
1 teaspoon vanilla |
1 dash cinnamon (to taste) |
1 dash nutmeg (to taste) |
Directions:
1. Pancakes:.
2. Melt butter in cake pan at 400 while making batter. In large bowl combine eggs, milk and flour together, mix well. When butter is melted, pour batter into pan and bake for 15 minutes or until puffy and knife comes out clean.
3. Peach Sauce:.
4. In small bowl mix corn starch and water together to make a paste. In medium sauce pan bring peaches to boil, add corn starch mixtue, stirring constantly to avoid lumps. Ass butter, brown sugar, vanilla, cinnamon and nutmeg. Let simmer 2 mintues. Serve over pancakes.
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