Tuesday, June 12, 2012

Raspberry Pancakes with Fruit Salsa

1 1/2 cups Bisquick  (Or, you may use your  own "from scratch" pancake recipe)
2 tablespoons raspberry preserves
1 teaspoon sugar
1/2 teaspoon cinnamon
1 - 1 1/2 cups buttermilk  (But you may use whichever milk you prefer, of course)
1/4 cup melted butter
1 egg
3 tabs of butter (1 teaspoon each)

What to do
 Add and combine all of the dry ingredients in a large bowl.  Add the wet ingredients, except the egg, and mix well.  Beat the egg and add it to the mixture.  In a large skillet over medium-high heat, add the tabs of butter.  To make small pancakes, add 1/3 cup of batter to the skillet for each pancake.  When the pancakes begin to bubble, flip and reduce the heat.  Pancakes should be golden brown.

In the meantime, to make the Fruit Salsa.......

Spring~Summer Fruit Salsa  *In season*
Wash one cup of fresh strawberries and cube.  
1/2 + cups of halved or quartered raspberries
1 banana, sliced and cubed
1 teaspoon lemon juice
1 teaspoon sugar
1/4 teaspoon cinnamon

Add the berries and banana to a bowl.  Drizzle the lemon juice over the fruit.  Add the sugar and cinnamon and combine.  Cover with saran wrap and place in the refrigerator to emacerate the fruit.  When you are ready to serve over the pancakes, stir well.  

I fried bacon and eggs and served those, along with sliced, fanned strawberries with the pancakes and the fruit salsa. 
Let me know what you think!  Enjoy!