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Peaches'n'Cream Oven-Puffed Pancake Recipe

Serves 4

May be made with sliced apples, also.

Per serving: 240 calories with 8 grams fat.


  • Pancake:
  • 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 cup skim milk
  • 2 eggs beaten or
  • 1/2 cup egg substitute - thawed
  • 1 tbsp margarine or butter
  • 16 oz can sliced peaches in extra light syrup, drained, reserving 3 tbsp liquid
  • 2 tbsp chopped pecans
  • 1/8 tsp cinnamon
  • Cream Sauce:
  • 1/4 cup nonfat sour cream
  • 2 tbsp powdered sugar
  • 3 tbsp reserved peach liquid
  • 1/8 tsp almond extract


1. Heat oven to 425F.
2. In medium bowl, combine flour, sugar, salt, milk and eggs.
3. Beat with wire whisk or rotary beater until smooth.
4. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles.
5. Remove pan from oven; tilt to coat bottom with melted margarine.
6. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon.
7. Bake for 16 to 20 minutes or until puffed and golden brown.
8. Meanwhile in small bowl, combine all cream sauce ingredients; mix well.
9. Cut pancake into 4 wedges. Serve immediately eith cream sauce.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Fruit / Peach
Dairy / Sour Cream
Preparation Method:Fry
Special Diet:Low Fat

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