Fruit Topped Buttermilk Pancakes
|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|
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.