Puff oven pancakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter or margarine |
| 4 | Eggs | |
| 10 | ounces | Frozen raspberries or straw- |
| Berries, thawed | ||
| 1 | cup | Pineapple chunks, drained |
| ⅔ | cup | Milk |
| ⅔ | cup | Pancake mix |
| 1 | Banana, sliced | |
| ¼ | cup | Brown sugar |
| ¼ | cup | Sour cream |
Directions
FIESTA FRUIT TOPPING
Preheat oven to 450. Put 2 Tbsp butter or margarine each in two 9" pie pans. Put in preheating oven to melt. In blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking. Spoon raspberries or strawberries on top of each warm pancake. Top with pineapple chunks and banana.
Sprinkle brown sugar over top. Top with sour cream. Serve immediately. Submitted By MEG ANTCZAK On 02-08-95