: 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.