- Recipes Home
- Interest Groups
Fruit Topped Buttermilk Pancakes Recipe
|Frozen sweetened raspberries||10 Ounce, thawed (1 Package)|
|Ripe bananas||2 Medium, sliced|
|Canned pineapple chunks||8 Ounce, drained (1 Can)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Calories 691 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.6%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 105.7 mg
Sodium 831.5 mg34.6%
Total Carbohydrates 120 g40.1%
Dietary Fiber 6.4 g25.5%
Sugars 62.9 g
Protein 14 g28.8%
Vitamin A 3.9% Vitamin C 26.7%
Calcium 24.2% Iron 22.6%
*Based on a 2000 Calorie diet
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.