PANCAKE
1/2 c All-purpose flour
2 tb Sugar
1/4 ts Salt
1/2 c Skim milk
2 Eggs beaten or 1/2 cup egg
-substitute; thawed
1 tb Margarine or butter
1 16oz.can sliced peaches in
-extra light syrup,
-drained, reserving 3
-tablespoons liquid
2 tb Chopped pecans
1/8 ts Cinnamon
-CREAM SAUCE-
1/4 c Nonfat sour cream
2 tb Powdered sugar
3 tb Reserved peach liquid
1/8 ts Almond extract
Heat oven to 425.
In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire
whisk or rotary beater until smooth.
Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or
just until margarine sizzles. Remove pan from oven; tilt to coat bottom
with melted margarine. Immediately pour batter into hot pan; top with
peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until
puffed and golden brown.
Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut
pancake into wedges..Serve immediately eith cream sauce.
Yields
1 Servings