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- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup peach nectar
- 1/4 cup pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
- 2 cans (16 oz. each) peaches, packed in juice, drained, (or 1 3/4 lb fresh) sliced
- 1 tablespoon softened butter
- 1 cup dry pancake mix
- 2/3 cup all-purpose flour
- 1/2 cup sugar
- 2/3 cup evaporated skim milk
- 1/2 teaspoon nutmeg
- 1 tablespoon brown sugar
- nonstick cooking spray
Instructions
- Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
- Add sliced peaches to mixture.
- Reduce heat and simmer for 5–10 minutes.
- In another saucepan, melt margarine and set aside.
- Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
- In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
- Combine nutmeg and brown sugar. Sprinkle on top of batter.
- Bake at 400 degrees F for 15–20 minutes or until golden brown.
- Cool and cut into 8 pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 271
- Sodium: 263 mg
- Fat: 4 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g