Fruit Topped Buttermilk Pancakes Recipe
Ingredients
| Raspberries package | 1 , sweetened | |
| Ripe bananas | 2 Medium, sliced | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) (PANCAKES:) | |
| Sugar | 2 Tablespoon (PANCAKES:) | |
| Baking powder | 2 Teaspoon (PANCAKES:) | |
| Baking soda | 1 Teaspoon (PANCAKES:) | |
| Salt | 1/2 Teaspoon (PANCAKES:) | |
| Eggs | 2 (PANCAKES:) | |
| Buttermilk | 2 Cup (16 tbs) (PANCAKES:) | |
| Vegetable oil | 1/4 Cup (16 tbs) (PANCAKES:) | |
| Vanilla extract | 1/2 Teaspoon (PANCAKES:) |
Directions
In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended.
Transfer to a small saucepan; cook and stir over low heat until heated through.
Set aside and keep warm.
For pancakes, combine the dry ingredients in a bowl.
In another bowl, beat the eggs, buttermilk, oil and vanilla.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle.
Turn when bubbles form on top; cook until the second side is golden brown.
Serve with warm fruit topping.
Transfer to a small saucepan; cook and stir over low heat until heated through.
Set aside and keep warm.
For pancakes, combine the dry ingredients in a bowl.
In another bowl, beat the eggs, buttermilk, oil and vanilla.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle.
Turn when bubbles form on top; cook until the second side is golden brown.
Serve with warm fruit topping.
Chef
