Recipes from Mexico :: Mexican Desserts
3 med. eggs, beaten 1 c. Bisquick® 2 (16 ounce) cans sliced peaches, drained 2 Tbsp. margarine 1/8 c. canola (or other vegetable) oil Sugar (for topping) Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over med. heat. Add oil. Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 mins. Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 mins. Return to plate and sprinkle and distribute with sugar. Serves 4.
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