I love to find a recipe that can be used for breakfast, lunch, and dinner. I remember a time that I needed to do a special thank you for several people. I decided that I would serve this recipe. The best thing was that I only had one set up. I could use the recipe for every meal. After each meal all I had to do was clean up and set the table and I was off for the next meal.
I have also used it as my traditional Christmas Breakfast and New Year’s Breakfast. Try it and you will also make it a family tradition.
This fluffy pancake should be eaten as soon as it comes out of the oven!
- 1 cup milk
- 1 cup all-purpose flour
- 6 large eggs
- Dash salt
- 1 teaspoon vanilla
- 4 tablespoons butter or margarine
- 1 (10 ounce) box frozen raspberries, slightly thawed
- 1 (20 ounce) can chunk pineapple, drained
- 4 bananas sliced
- ½ cup firmly packed brown sugar
- 1 (8 ounce) container dairy sour cream
Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.