German Oven Pancakes (Kathi Hill)½ c. milk; ½ c. flour; 3 large eggs; dash salt; 2 T. butter or margarine; 1 8 oz. box frozen raspberries; 1 20 oz. can chunk pineapple, drained; 4 bananas; ½ c. brown sugar; 1 8 oz. container sour cream
Mix together milk, flour, eggs and salt. Melt 1 T. margarine in each of 2 9" pie pans in preheated 400° oven. Pour batter into pie pans ¼" thick. Bake 10-15 minutes or till golden brown. Edges will puff up. Spoon raspberries, bananas and pineapple into center of each pancake. Sprinkle with brown sugar and top with sour cream.