1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
0: Preheat oven to 450
1: Melt 2 tb butter in each of two 9" pie plates in oven
2: In blender, combine eggs, milk, and pancake mix
3: Pour batter into pie plates
4: Bake about 18 minutes, until pancakes are puffy and browned
5: Do not open oven while pancakes are cooking
6: Spoon raspberries on top of each warm Puff Oven Pancake
7: Top with drained pineapple chunks and sliced banana
8: Sprinkle brown sugar over top
9: Top with sour cream
10: Or sprinkle 1-1/2 ts lemon juice over top of each warm Puff Oven Pancake
11: Sprinkle powdered sugar over top
12: Serve immediately
13: Source: _Make-a-Mix Cookery_ Posted on GEnie by A
14: BROWN25 [Alan & Beth], May 06, 1992 MM by Sylvia Steiger, GEnie THE
15: STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini