Fruit-Topped Buttermilk Pancakes Recipe

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Ingredients:

Serving

1 package (10 oz) frozen sweetened raspberries, thawed
2 medium ripe bananas, sliced
1 can (8 oz) pineapple chunks, drained
1/2 cup packed brown sugar
pancakes:
1-3/4 cups king arthur unbleached all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
1/2 tsp vanilla extract

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. Yield: about 1-1/2 dozen pancakes (2-1/2 cups topping).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	788.18 Kcal (3300 kJ)
Calories from fat	117 Kcal
		% Daily Value*
Total Fat	13g	20%
Cholesterol	63.54mg	21%
Sodium	517.33mg	22%
Potassium	475.88mg	10%
Total Carbs	148.63g	50%
Sugars	30.95g	124%
Dietary Fiber	1.45g	6%
Protein	14.17g	28%
Vitamin C	4.8mg	8%
Iron	0.7mg	4%
Calcium	193.2mg	19%

Amount Per 100 g
Calories	204.45 Kcal (856 kJ)
Calories from fat	30.35 Kcal
		% Daily Value*
Total Fat	3.37g	20%
Cholesterol	16.48mg	21%
Sodium	134.19mg	22%
Potassium	123.44mg	10%
Total Carbs	38.55g	50%
Sugars	8.03g	124%
Dietary Fiber	0.38g	6%
Protein	3.68g	28%
Vitamin C	1.2mg	8%
Iron	0.2mg	4%
Calcium	50.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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