Plump with fruit that is.
Raspberries and bananas to be exact.
And you won’t find any baking powder or baking soda in this recipe – we like pancakes, dense and moist…
No fluff here.
Cakes – thin, yet plump with fresh or frozen fruit.
Stack high and top with a bit of butter and then drizzle warmed maple syrup over top ’till it drips down the sides…
enjoy with homemade homefries and breakfast is served.
Pancakes with raspberries and bananas
2 cups flour
2 cups buttermilk (can substitute regular milk)
1 Tbs. melted butter (or olive oil)
2 eggs (beaten)
1 tsp. vanilla extract
mini pinch of salt
1-2 cups fresh or frozen fruit
What to do;
Add buttermilk, tiny pinch of salt, melted butter and eggs to flour. Mix until smooth.
Add vanilla, stir
Blend in fruit
How to cook;
Heat skillet over medium to high heat and coat with butter.
Before butter starts browning or bubbling, pour one ladleful of batter onto heated skillet. Continue as space allows.
Let each cake sit (and cook) until little bubbles begin to appear on the top side of cake. Once a few bubbles have ‘popped’, flip gently to the other side…and cook opposite side.
Keep warm in oven until all batter has been used…cover slightly to prevent drying out, though not entirely, to prevent ‘sogginess’ from trapped moisture.
If you make too many (is that possible?), just freeze and enjoy on another day…what fun!
Fun fact; pretty flower plate picked up at my local freebie barn (actually an entire set). What?