| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast | 2 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 4 | Eggs | |
| 2/3 | c | Milk |
| 2/3 | c | Pancake mix |
| 10 | oz | Raspberries |
| 1 | c | Pineapple chunks |
| 1 | Bananas | |
| 1/4 | c | Sour cream |
| 1/4 | c | Sugar, brown |
| 71511 | 53, GT Cookbook echo moderator net/node 004/005 |
INSTRUCTIONS
Preheat oven to 450. Melt 2 tb butter in each of two 9" 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 1-1/2 ts lemon juice over top of each warm Puff Oven Pancake. Sprinkle powdered sugar over top. Serve immediately. Source: Make-a-Mix Cookery Posted on GEnie by A.BROWN25 [Alan & Beth], May 06, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 881
Calories From Fat: 368
Total Fat: 41.7g
Cholesterol: 454.5mg
Sodium: 623.9mg
Potassium: 984.3mg
Carbohydrates: 109.9g
Fiber: 13.8g
Sugar: 64.5g
Protein: 22.7g