Peach Pecan Upside-Down Pancake

Peach Pecan Upside-Down Pancake
Makes 6 servings

Image © Publications International, Ltd.

Peach Pecan Upside-Down Pancake

Ingredients

2	tablespoons butter, melted
2	tablespoons packed light brown sugar
1	tablespoon maple syrup
1/2	(16-ounce) package frozen unsweetened peach slices, thawed
3	tablespoons pecan pieces
2/3	cup biscuit baking mix
2	eggs
1/3	cup fat-free (skim) milk
1/2	teaspoon vanilla
	Additional maple syrup (optional)

1. Preheat oven to 400°F. Spray 8- or 9-inch pie pan with nonstick cooking spray.

2. Pour butter into pie pan. Sprinkle with brown sugar and maple syrup. Arrange peach slices in single layer on top in decorative circle. Sprinkle with pecans.

3. Place baking mix in medium bowl. Whisk together eggs, milk and vanilla in small bowl; stir into baking mix just until dry ingredients are moistened. Pour batter over peaches.

4. Bake 15 to 18 minutes or until lightly browned and toothpick inserted into center comes out clean. Cool 1 minute. Run knife around outer edge of pan. Invert pancake onto serving plate. Cut into 6 wedges. Serve immediately with additional maple syrup, if desired.

Nutrients per Serving
(1 wedge (1/6 of total recipe) without additional maple syrup)
Calories	175
Calories from Fat	47 %
Total Fat	9 g
Saturated Fat	4 g
Cholesterol	82 mg
Carbohydrate	20 g
Fiber	<1 g
Protein	4 g
Sodium	223 mg

Dietary exchanges

1 Starch

1/2 Fruit

1-1/2 Fat

Printed from fbnr.com