Equipment
- 8-inch square dish
Ingredients
- ½ tsp. ground cinnamon
- 1 Tbsp. vanilla extract
- 2 Tbsp. cornstarch
- 1 cup peach nectar
- ¼ cup pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
- 2 16-ounce cans of peaches, packed in juice, drained, (or 1¾ pounds, fresh, sliced)
- 1 Tbsp. tub margarine
- 1 cup dry pancake mix
- ⅔ cup all-purpose flour
- ½ cup sugar
- ⅔ cup fat free evaporated milk
- ½ tsp. nutmeg
- 1 Tbsp. brown sugar
- Nonstick cooking spray (as needed)
Instructions
- Preheat oven to 400°F.
- Combine cinnamon, vanilla, cornstarch, peach nectar, and 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 mixture over peach mixture.
- Combine nutmeg and brown sugar.
- Sprinkle mixture on top of batter.
- Bake for 15–20 minutes or until golden brown.
- Cool and cut into eight squares.
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