Title: Peach Puff Pancake
Categories: Dessert Breakfast Fruit Pancake
Yield: 8 Servings
| FORMATTED BY JONI CLOUD |
| NJ STATE FAIR |
| 2/3 | c | -water |
| 1/4 | c | Butter; or margarine |
| 1 | c | Bisquick baking mix |
| 4 | | Eggs |
| 21 | oz | Peaches;canned or jars of pie filling fruits |
| 1/2 | ts | Cinnamon;ground |
Heat water and butter to boiling in 2 quart saucepan, Add baking mix, all
at once. Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat. Beat in eggs, 2 at a time, beating until smooth
and glossy after each addition. Spread dough in pan (do not spread up
sides) Bake until puffed and dry in center, 30 to 35 minutes. Immediatley
after baking, spread pie filling over pancake; sprinkly with cinnamon and
powdered sugar. Cut in rectangles. Serve while still warm. Makes 8 to 10
servings.