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Hilton's Bluff Inn

Pigeon Forge, Tennessee

Specialty Recipe

People Pleasin' Peach Puff Pancake with Cherry Almond Sauce

Norma's most requested recipe which was created as an alternative to her Apple Puff Pancake recipe. All the folks staying at Hilton's Bluff love this recipe.

Ingredients - Puff Pancakes
6 eggs
1-1/2 cups milk
1 cup all-purpose White Lily flour (not self-rising)
4 Tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 stick butter
12 to 14 canned peach halves, sliced thin
4 Tablespoons brown sugar
Ingredients - Cherry Almond Sauce:
1 can cherry pie filling
1/2 stick butter
1/3 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon almond extract

(For Apple Pancake, just substitute 4 peeled, sliced apples for the peaches and serve with maple syrup.)

Preheat oven to 425. (This recipe makes one 9 x 13-inch baking dish or two 9-inch round pie plates; I prefer the 9-inch pie plate.)

Spray baking dish with non-stick spray. Cut butter into slices and place in dish, add peach slices, and place in preheated oven until butter is melted and bubbly.

Pancakes: Mix eggs, milk, flour, sugar, vanilla, salt, and cinnamon until blended. Pour batter over peaches and sprinkle with brown sugar. Bake approximately 25 minutes until brown and puffy. Serve immediately with Cherry Almond Sauce ladled over top.

Cherry Almond Sauce: Cook all ingredients except almond extract in saucepan until blended and bubbly. Remove from heat and add almond extract. Mix well and pour over Peach Puff Pancake. (Optional: garnish with toasted slivered almonds.)

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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