Categories: Dessert
Ingredients
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoon cornstarch
- 1 cup(s) peach nectar or apricot nectar
- 1/4 cup(s) pineapple juice, unsweetened, or peach juice (if desired, use juice reserved from canned peaches)
- 32 ounce(s) peaches, canned in juice, drained, sliced (or 1 3/4 lb. fresh peaches)
- 1 tablespoon margarine
- 1 cup(s) pancake mix
- 2/3 cup(s) flour, all-purpose
- 1/2 cup(s) sugar
- 2/3 cup(s) evaporated milk
- 1 tablespoon sugar, brown
Directions
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Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat.
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Stir constantly until mixture thickens and bubbles.
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Add sliced peaches to mixture.
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Reduce heat and simmer for five to 10 minutes.
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In another saucepan, melt margarine and set aside.
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Lightly spray 8-square-inch glass dish with cooking spray.
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Pour hot peach mixture into dish.
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In another bowl, combine pancake mix, flour, sugar, and melted margarine.
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Stir in milk.
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Quickly spoon this over peach mixture.
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Combine nutmeg and brown sugar.
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Sprinkle on top of batter.
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Bake at 400 degrees F for 15 to 20 minutes or until golden brown.
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Cool and cut into eight pieces.