Buttermilk Pancakes with Fruit Sauce

Buttermilk Pancakes with Fruit Sauce

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42 people made this

A generous dollop of warm fruit puree on top is what makes my favourite fluffy pancakes truly special.

Arlene Butler

Serves: 6 

  • 280g frozen sweetened raspberries, thawed
  • 2 medium ripe bananas, sliced
  • 1 (225g) tin pineapple chunks, drained
  • 1/2 cup packed brown sugar
  • 1 3/4 cups (220g) plain flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups (500ml) buttermilk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla essence

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  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.
  2. 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 frypan. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.

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