1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 cup peach nectar
1/4 cup pineapple juice or peach juice (can use juice
    reserved from canned peaches)
2 (16 ounce) cans peaches, sliced, packed in juice,
    drained or 1 3/4 pound fresh peaches
1 tablespoon butter
1 cup dry pancake mix
2/3 cup all-purpose flour
1/2 cup granulated sugar
2/3 cup evaporated skim milk

Topping
1/2 teaspoon nutmeg
1 tablespoon brown sugar

Combine cinnamon, vanilla extract, cornstarch, peach nectar and pineapple, or peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5 to 10 minutes.

In another saucepan melt butter and set aside.

Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.

In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture.

Combine nutmeg and brown sugar. Sprinkle mixture on top of batter. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Cool and cut into 8 squares.

Make 8 servings.

Nutritional value per serving: calories: 271 fat: 4 grams saturated fat: less than 1 gram cholesterol: less than 1 milligram sodium: 263 milligrams