-
Prep
15
min
-
Total
35
min
-
Servings
4
Ingredients
Pancake
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2
tablespoons butter
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2
peaches, peeled, sliced
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2
tablespoons packed brown sugar
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2
teaspoons vanilla
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1 1/2
cups Original Bisquick™ mix
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2/3
cup heavy whipping cream
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4
eggs
Toppings
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1
cup heavy whipping cream
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2
tablespoons powdered sugar
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1
teaspoon vanilla
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2
peaches, peeled, sliced
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Real maple syrup
Steps
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1Heat 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add 2 sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 teaspoon of the vanilla. Toss well, then remove and slide the peaches onto a plate. Rub remaining 1 tablespoon butter in warm skillet. Let skillet cool.
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2In medium bowl, add Bisquick mix, 2/3 cup whipping cream, eggs and 1 teaspoon vanilla. Mix to combine, being careful not to overmix. Fold in caramelized peaches.
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3Pour batter into buttered skillet (you can use a greased 13×9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
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4The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
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5Bake at 450°F for 10 minutes, then reduce oven temperature to 350°F, and continue baking 10 to 15 minutes or until lightly golden on top.
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6Meanwhile, beat 1 cup whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and 1 teaspoon vanilla, and whip until combined.
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7Cut into wedges, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.
Recipe Tips
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tip 1
Fresh peaches in season make this absolutely irresistible.
Nutrition
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