Strawberry Pancakes

Pancake Puff:
1/2 cup water
1/4 cup butter or margarine
1/2 cup pancake and waffle mix
2 eggs

Filling:
4 cups sliced fresh or frozen berries, thawed
1/4 cup pancake syrup
1 (8 ounce) carton sour cream
2 tablespoons chopped nuts

Heat oven to 400 degrees. Bring water and butter to a boil in a 2 quart
saucepan, add pancake mix, stirring vigorously until mixture leaves sides of pan
and forms a ball. Remove from heat, add eggs, one at a time, beating well after
each addition. Spread evenly onto bottom and sides of a well greased 9-inch pie pan.

Bake at 400 degrees for 15 minutes. Reduce oven temperature to 300
degrees, bake another 10 minutes or until golden brown. Combine strawberries
and syrup, spoon into hot pancake. Top with sour cream and nuts; cut in wedges.

Serves 6

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