Buttermilk Pancakes with Pineapple Relish
What You Need
2 cups diced, cored fresh pineapple
2 tablespoons golden brown sugar
4 teaspoons chopped fresh mint
2 cups all purpose flour
2 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil
4 tablespoons (about) butter
Mix first three ingredients in bowl. (Pineapple relish can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 200 degrees. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs, and oil in a medium bowl. Add to dry ingredients and whisk until blended.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Cook until bottoms are golden brown and bubbles appear on top, about 3 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to platter. Place pancakes in oven to keep warm. Repeat with remaining batter, adding more butter as necessary.
Top pancakes with pineapple relish.
Recipe from Alisal Guest Ranch and Resort, Solvang, CA
(Bon Appetit R.S.V.P.)