Buttermilk Fruit Pancakes

• 1 Cup Flour
• 1 teaspoon Sugar
• 3/4 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Egg, lightly beaten
• 1 Cup Buttermilk
• 1/2 Cup Peaches, bananas, blueberries, dried cherries, dried cranberries, sauteed apples; thinly sliced and lightly sugared

Instructions:
Sift together all the dry ingredients.
Make a well in the dry ingredients and add in the egg and buttermilk.
Combine with a few quick stokes. Do not over mix.
Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot.
Add the fruit to the batter and spoon the batter on to the griddle in about 4 or 5 inch size pancakes.
When the top of the pancake is covered with airbubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side.
When cooked add to a warmed plate and stack with butter.
Serve with maple syrup or a sprinkle of confectioners sugar and nutmeg.