Peaches 'n Cream Pancake **** 2/96

Categories:
brunch, ToTryAgain

----PANCAKE----
1/2 cup flour
2 tablespoon sugar
1/4 teaspoon salt
1/2 cup milk
2 eggs; beaten
1 tablespoon butter
16 oz can sliced peaches
2 tablespoon pecans; chopped
1/8 teaspoon cinnamon ----CREAM SAUCE----
1/4 cup sour cream
2 tablespoon powdered sugar
3 tablespoon peach liquid
1/8 teaspoon almond extract

Drain peaches, reserving 3 Tb liquid. Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk, and eggs. Beat until smooth. Place butter in a 9" pie pan; melt in oven just until butter sizzles. Remove pan from oven; tilt to coat bottom with butter. Immediatly pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake at 425 for 16 to 20 minutes or until puffed and golden brown. Meanwhile in a small bowl, combine all sauce ingredients; mix well. Cut pancake into four wedges. Serve with cream sauce. A serving of sausage or ham goes well with this.

Yield: 4 servings