- 1
- 35 mins
Ingredients
- (PANCAKE)
- 2 tablespoons butter
- 2 peaches, peeled, sliced
- 2 tablespoons packed brown sugar
- 2 teaspoons vanilla
- 1 1/2 cups Original Bisquick™ mix
- 2/3 cup heavy whipping cream
- 4 eggs
- (TOPPINGS)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 peaches, peeled, sliced
- Real maple syrup
Preparation
Step 1
1
Heat 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.
2
In 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.
3
Pour batter into buttered skillet (you can use a greased 13x9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
4
The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
5
Bake pancake casserole 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.
6
While pancake casserole bakes, 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.
7
Cut pancake casserole into triangles, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.