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Fruit Pancakes
Show: Jan. 16th, 2003

Ingredients: 6-8 Pancakes 

2 cups Buttermilk Pancake Mix (I use Krustez)
2 tsp Sugar
1⁄4 tsp Cinnamon
1 pinch Nutmeg
3⁄4 cup Buttermilk
3⁄4 cup Orange-Pineapple Juice
1⁄2 tsp Vanilla
1 Apple, grated (large) include skin no seeds
1 Banana, cut in 1⁄2 inch cubes
1 cup blueberries (can be frozen)
1 cup Raspberries (can be frozen)
1⁄2 cup Strawberries, cut in 1⁄4s (optional)
Vegetable Oil or Butter for Frying

Procedure:
In a large bowl blend 2 cups pancake mix, 2 tsp sugar, 1⁄4 tsp cinnamon and a pinch of nutmeg. In a separate bowl, mix 3⁄4 cup buttermilk, 3⁄4 cup orange-pineapple juice and 1⁄2 tsp vanilla.

Add the liquid mix to the dry mix and blend thoroughly. Add large-grated apple, then 1 cubed banana; carefully fold in 1 cup blueberries, 1 cup raspberries and optionally 1⁄2 cup strawberries (careful not to break up the berries, which will discolor the batter).

The batter will look as though it is all fruit, coated with batter.   

For crunchy cakes:
Heat a skillet to medium low. Melt butter or vegetable oil in a frying pan, enough to cover the bottom of the pan, at medium low heat. Spoon a heaping 1⁄4 cup of batter into the pan. When batter begins to bubble on top, flip over making sure there is enough oil or butter for that side to fry.

(Note: If you are using frozen berries the center of the cakes take longer to cook, in which case place them into a 300°F preheated oven for 5 minutes to continue the cooking process without darkening them further.)

Or:
Turn the heat down on the skillet and flip the cakes a couple of more times until done.

For Lighter Cakes:
Spray a skillet with vegetable oil over medium heat. Spoon a 1⁄4 cup of batter into the skillet. When bubbles appear the batter and they begin to set turn the cakes over and cook until desired color is achieved.

Serve with your favorite heated syrup. I like good old-fashioned maple syrup.