1 1/2 cups all-purpose flour 2 tablespoons sugar
1/4 teaspoon baking powder 1/4 teaspoon baking soda
1/4 teaspoon salt 2 eggs
1 1/2 cups buttermilk 2 tablespoons vegetable oil
2 kiwifruit, peeled and finely chopped
1/3 cup chopped pecans (optional)
In large bowl, stir together flour, sugar, baking powder, soda and salt.
In small bowl, lightly beat eggs; 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 to 3 tablespoons more of buttermilk. For each pancake, pour about 1/4 cup
batter onto lightly oiled, heated griddle (350 degrees) or large non-stick 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.
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