Peaches'n'Cream Oven-Puffed Pancake Recipe

Serves 4

May be made with sliced apples, also.

Per serving: 240 calories with 8 grams fat.

Ingredients:

  • 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

    • Instructions:

    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.