Peach Melba Pancakes (4 servings) For The Topping: 1 large can of peach slices in clear juice about 1/4 cup sugar about 1/4 cup corn syrup vanilla ice cream (at least 4 scoops) whipped cream (at least 4 Tablespoons) For The (8) Pancakes: 2 cups all-purpose flour 1 and 1/2 cups milk 1 large egg - slightly beaten 2 Tablespoons melted butter 2 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1 dash vanilla extract Prepare the peach syrup: Separate the peach slices from the juice. Warm the juice in a saucepan -- alternately add sugar and corn syrup in small amounts until a syrup consitensy is reached. Make the pancakes: Sift together flour, baking powder, and salt. In a separate bowl, combine egg, milk and vanilla extract; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Put it all together: Put one pancake on a plate and place slices of peach on one side of pancake, cover with whipped cream and fold over. Repeat with second pancake in the other direction. Scoop vanilla ice cream on top of both folded pancakes and poor warm peach syrup over entire dish. Skip the ice cream if you want. It's really good with or without it. These pancakes are a real treat! Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 1328. Submitted 8/17/2004.