Fluffy pancake with peaches and creamy sauce baked in the oven

Ingredients:

• 1 tbsp and 2 tbsp dry pancake mix plus the necessary liquid ingredients
• Zest and juice of 1 lemon
• 4 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 1/4 tsp ground cinnamon
• 150 g chopped peaches (about 1 1/4 cups)
• 200 g whipped cream cheese
• 0.5 cup powdered sugar
• 1/2 cup - 3/4 cup heavy cream or milk

Preparation:

1. Preheat oven to 190°C. In a medium bowl, mix the dry pancake mix according to package directions. Add lemon juice. Refrigerate the pancake mix while you prepare the peaches.
2. Heat a 25cm oven-safe nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon, and a pinch of salt. Heat, stirring, until the butter is melted and the mixture is smooth. Add the peaches and toss to coat. Cook for 1-2 minutes.
3. Pour the pancake batter over the peaches. Transfer the pan to the oven and bake until golden brown and a toothpick inserted into the center comes out clean, 15-20 minutes.
4. In a medium bowl, combine the cream cheese, lemon zest, and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If necessary, add more cream, 1 tablespoon at a time, until smooth.
5. Remove the pancake from the oven. Slice it into pieces like a pie and serve, drizzling each serving with glaze.