: 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 c egg substitute – thawed
1 TB margarine or butter
16 oz can sliced peaches in extra
: light syrup, drained,
: reserving 3 TB 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.
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NOTES : serving size 1/4 of recipe 240 calories with 8 grams fat. May
be made with sliced apples,also…
Yields
1 Servings