Fluffy pancake with peaches and creamy sauce baked in the oven
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1406, total fat 99 G., saturated fats 53 G., proteins 19 G., carbohydrates 118 G., fiber 2 G., cholesterol 356 mg, sodium 1243 mg, sugar 70 G.
Calories 1406, total fat 99 G., saturated fats 53 G., proteins 19 G., carbohydrates 118 G., fiber 2 G., cholesterol 356 mg, sodium 1243 mg, sugar 70 G.
This fluffy pancake is made like a pie with spiced peaches and topped with a creamy glaze. With ready-made pancake mix on hand and a bag of frozen sliced peaches in the freezer, it's ready in minutes. Serve, sliced into triangles like a pie, for breakfast or dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp and 2 tbsp dry pancake mix plus the necessary liquid ingredients
- Zest and juice of 1 lemon
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1/4 tsp ground cinnamon
- 150 g chopped peaches (about 1 1/4 cups)
- 200 g whipped cream cheese
- 0.5 cup powdered sugar
- 1/2 cup - 3/4 cup heavy cream or milk
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). In a medium bowl, mix the dry pancake mix according to package directions. Add lemon juice. Refrigerate the pancake mix while you prepare the peaches.
- Heat a 25cm oven-safe nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon, and a pinch of salt. Heat, stirring, until the butter is melted and the mixture is smooth. Add the peaches and toss to coat. Cook for 1-2 minutes.
- Pour the pancake batter over the peaches. Transfer the pan to the oven and bake until golden brown and a toothpick inserted into the center comes out clean, 15-20 minutes.
- In a medium bowl, combine the cream cheese, lemon zest, and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If necessary, add more cream, 1 tablespoon at a time, until smooth.
- Remove the pancake from the oven. Slice it into pieces like a pie and serve, drizzling each serving with glaze.
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