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1 cups all-purpose flour

2 tablespoons sugar

teaspoon baking powder

teaspoon baking soda

teaspoon salt

2 eggs

1 cups buttermilk

2 tablespoons vegetable oil

2 California kiwifruit, peeled and chopped finely

1/3 cup chopped pecans


In large bowl, stir together flour, sugar, baking powder, baking soda and salt.   In small bowl, beat eggs lightly; stir in buttermilk and oil.  Quickly stir buttermilk mixture into dry ingredients, just until flour is moistened.  (Batter will be lumpy.)  Stir in kiwifruit and pecans.  If batter is too thick to pour, stir in 2-3 more tablespoons buttermilk.  For each pancake, pour about cup batter onto a lightly oiled, heated griddle or large nonstick skillet.  Cook over medium to medium-high heat until underside of pancake is lightly browned and surface is covered with small unbroken bubbles, about 2 minutes.  Turn; cook second side about 1 minute.  Serve hot.  Top each stack of pancakes with slices of kiwifruit, garnish with pecan halves and serve with syrup, if desired.  Makes 16 4-inch pancakes.


Nutritional Analysis:


Per 2 pancakes:


Calories 210; Calories from fat 80; Total fat 9 gm., Saturated fat 1.5 gm;

Cholesterol 55 mg.; Sodium 300 mg.; Carbohydrate 27 gm.; Dietary Fiber 2 gm.;

Sugars 8 gm.; Protein 6 gm.


Percent Daily Values:  Vitamin A 2%; Vitamin C 30%; Calcium 10%; Iron 8%.

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