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