Ingredients
- 4 eggs
- 1 bananas
- 300 gr raspberries
- 250 gr pineapple chunks
- 160 ml milk
- 85 gr pancake mix
- 60 ml sour cream
- 55 gr butter
- 50 gr sugar
Preheat oven to 450. Melt 2 tb butter in each of two 23 cm pie plates in oven. 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 on top of each warm Puff Oven Pancake. Top with drained pineapple chunks and sliced banana. Sprinkle brown sugar over top. Top with sour cream. Or sprinkle 1- half ts lemon juice over top of each warm Puff Oven Pancake. Sprinkle powdered sugar over top. Serve immediately.
