2 eggs, slightly beaten
1/2 c. flour
1/2 c. milk
2 tbsp. butter
4 c. sliced fruit
1/2 c. brown sugar, firmly packed
8 oz. sour cream

Heat oven to 425 degrees. Beat eggs slightly. Spoon flour into measuring cup; level off. Add flour and milk to eggs, beat until combined. Melt 1 tablespoon butter in each of two 9-inch glass pie plates in oven; spread to cover bottom. Pour batter into prepared pie plates.

Bake at 425 degrees for 10-15 minutes or until golden brown. Pancakes will form a well in the center and edges will puff up. Spoon fruit or combination of fruit into center of pancakes. Sprinkle with brown sugar and top with sour cream. Serve immediately. Serves 4.