Ingredients
- 3 liquid
- 2 eggs (beaten)
- 450 gr peaches in extra (sliced)
- 120 ml skim milk
- 120 gr egg substitute (thawed)
- 65 gr all purpose flour
- 60 ml nonfat sour cream
- 38 gr reserved peach liquid
- 26 gr sugar
- 26 gr powdered sugar
- 18 gr pecans (chopped)
- 14 gr margarine
- 1 gr salt
- 1 gr cinnamon
- 1 gr 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.
