Puff Pancakes

4 Tbsp. butter or margarine
4 eggs
2/3 cup milk
2/3 cup Buttermilk P&W mix
Fiesta fruit topping, below
1(10 oz.) pkg. frozen raspberries or strawberries, thawed
1 cup pineapple chunks, drained
1 banana, sliced
1/4 cup brown sugar, packed
1/4 cup dairy sour cream
or 1 cup frozen non-dairy whipping cream, thawed

Preheat oven to 450*F. Put 2 Tbsp. butter or marg. in each of two 9 inch pie plates. Put in preheated oven to melt. In a blender, combine eggs, milk and Buttermilk P&W mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. DO NOT OPEN OVEN WHILE PANCAKES ARE COOKING. Top with Fiesta fruit topping. Makes 2 large pancakes for 4 servings.

Fiesta fruit topping

In a medium bowl combine raspberries or strawberries with pineapple and banana. Spoon over pancakes. Sprinkle with brown sugar. Top with teaspoons of sour cream or non-dairy topping. Cut into wedges and serve immediately.