Fruit-Topped Buttermilk Pancakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Years of trying different pancake recipes hasn't changed my opinion that this classic one is best. A generous dollop of warm fruit on top makes the meal truly special. Ingredients:
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 medium ripe bananas, sliced |
1 can (8 ounces) pineapple chunks, drained |
1/2 cup packed brown sugar |
pancakes: |
1-3/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
2 cups buttermilk |
1/4 cup vegetable oil |
1/2 teaspoon vanilla extract |
Directions:
1. 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. Yield: about 1-1/2 dozen pancakes (2-1/2 cups topping).
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