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Fruit Topped Buttermilk Pancakes

Holiday.Cook's picture
Ingredients
  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)
For pancakes
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla extract 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Occasion: 
Christmas
Ingredient: 
Buttermilk
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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