Fruit-Topped Buttermilk Pancakes
- 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
- 1-3/4 cups 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
- 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.
raspberries, bananas, pineapple, brown sugar, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, vegetable oil, vanilla
Taken from www.tasteofhome.com/recipes/fruit-topped-buttermilk-pancakes/ (may not work)