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$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 2|
|Calories from Fat: 725 (52%)|
|Amt Per Serving||% DV|
|Total Fat 80.5g||107 %|
|Saturated Fat 33.3g||166 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 2197mg||676 %|
|Sodium 1372.4mg||47 %|
|Potassium 1455mg||38 %|
|Total Carbohydrate 105.7g||31 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 92.4g|
|Protein 71.2g||102 %|
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Calories per serving: 1405
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