1/2 c. milk
1/2 c. all purpose flour
3 lg. eggs
Dash salt
2 tbsp. butter
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 c. firmly packed brown sugar
1 (8 oz.) container dairy sour cream

Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire whip. melt 1 tablespoon butter in each of 2 (9") pie plates in a preheated oven at 400 degrees. Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon raspberries, pineapple and bananas into center of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4.