Peaches 'n Cream Oven-Puffed Pancake

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1/8 ts Almond extract
2 tb Sugar
1/4 ts Salt
1/2 c Skim milk
1 tb Margarine or butter
1/8 ts Cinnamon
3 tb peach liquid; reserved from above
1/2 c All-purpose flour
1 16-oz can sliced peaches
2 tb Pecans; chopped
1/4 c sour cream
2 tb Powdered sugar
2 Eggs; beaten or 1/2 cup egg

Original recipe makes 1



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. Recipe By : Pillsbury Classic Cookbooks---Feb.1996 Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 00:14:10 -0500 From: NOTES : serving size=3D1/4 of recipe=3D240 calories with 8 grams fat. May be made with sliced apples,also...

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