If using frozen peaches, purchase a no-sugar-added product; we prefer Earthbound Farm or Cascadian Farm frozen peaches. There is no need to thaw the frozen peaches, but they will take longer to cook; times for both fresh and frozen are given in step 1. Use a Dutch oven that holds 6 quarts or more for frying. The assembled pies can be refrigerated for up to 24 hours before frying.

A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings

For the best results, be sure to use the freshest eggs possible. Cracking the eggs into a colander will rid them of any watery, loose whites and result in perfectly shaped poached eggs. This recipe can be used to cook from one to four eggs. To make two batches of eggs to serve all at once, transfer four cooked eggs directly to a large pot of 150-degree water and cover them. This will keep them warm for 15 minutes or so while you return the poaching water to a boil and cook the next batch. We like to serve these eggs on buttered toast or toasted and buttered English muffins or on salads made with assertively flavored greens.

Serve this sauce immediately over prepared asparagus or eggs Benedict.