Serves:  4
Average: 3.3 (3 votes)
Difficulty:
Cuisine:
Saved:
932
Recipe by: Blanco
Buttermilk pancake recipe with fruit salad on top. Great recipe idea for lazy weekend breakfast or brunch or even a dessert at home

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Buttermilk Pancakes with Raspberry & Pecan Salad
Ingredients:
Buttermilk Pancake
Raspberry & Pecan Salad
Method:
Buttermilk Pancake
  1. For the pancakes, add all the ingredients in a mixing bowl and whisk until mixture becomes smooth. Set aside to rest for 15 minutes
  2. Heat a non stick pan to toast the pecan nuts lightly for about 5 minutes
  3. Using the same pan on low heat, pour 1/2 cup of the pancake mixture into the middle of the pan and allow it to spread into a disc
  4. Cook for 2 minutes or check for bubbles to appear on the surface before flipping the pancake over to cook on the other side. Repeat with the rest of the mixture
  5. To serve, stack the desired amount of pancakes on a serving plate with yoghurt. Top with the raspberry and pecan salad on top and serve immediately
Raspberry & Pecan Salad
  1. Transfer pecan nuts to a mixing bowl to cool for another 5 minutes before adding the raspberries and maple syrup. Set aside
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