Next month, I’ll be doing brushetta. I actually had it all ready for this month, but my kids begged me to do pancakes first.
Start with scrumptious Buttermilk Pancakes…
1 cup flour
1 teaspoon salt
1 teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons sugar
1 cup buttermilk
¼ cup vegetable oil
Pineapple (canned tidbits or other, cut into “tidbit size,” drained, room temperature)
Bakers shredded sweetened coconut
Set pineapple and coconut aside. Mix dry ingredients and then add egg, buttermilk, and oil. Stir well. Prepare pan with nonstick spray or a little butter. Pour or spoon batter into medium/low heated pan—making as many pancakes as will comfortably fit in the pan—then add a few pinches of coconut and a few pieces of pineapple to each cake. Flip when you see bubbles rise in batter. Top with maple syrup, honey, or powdered sugar.
Tips: Buttermilk pancake batter is thick and needs to be cooked at a low enough heat to cook properly—especially when adding fruit. Adding the fruit after pouring each pancake insures even distribution and allows the pineapple and coconut to get a semi-seared situation going on, which is not only lovely but is also extra tasty!
I have used fresh pineapple in these pancakes but couldn’t really taste the difference, so I say, save your $$$.
These pancakes are also delicious plain or with other fruits; blueberries or chopped strawberries = yum! Can you tell we eat a lot of pancakes in our house…?
Michelle can be found at her blog Kickin’ It in the Kitchen. Besides recipes and a good sense of humor, she offers workshops on meal planning, as well as ones titled “Welcome to the Table, Little One,” “Thinking Outside of the Lunch Box,” “Homemade Baby Food,” and the tantalizing “Scrounge.”