: Pancake: 1/2 c all-purpose flour

2 TB sugar

1/4 ts salt

1/2 c skim milk

2 eggs beaten -OR-

1/2 c egg substitute - thawed

1 TB margarine or butter

16 oz can sliced peaches in extra

: light syrup, drained, : reserving 3 TB liquid 2 TB chopped pecans

1/8 ts cinnamon

: Cream Sauce: 1/4 c nonfat sour cream

2 TB powdered sugar

3 TB reserved peach liquid

1/8 ts almond extract

Heat oven to 425. In medium bowl, combine flour, sugar, salt, milk and eggs. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-onch pie pan; melt in 425 oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan; top with peach slices, pecans and cinnamon. Bake for 16 to 20 minutes or until puffed and golden brown. Meanwhile in small bowl, combine all cream sauce ingredients; mix well. Cut pancake into wedges..Serve immediately eith cream sauce.