Berry Banana Pancakes

1 1/2 cups flour, sifted
1 3/4 teaspoons double acting baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
2 tablespoons melted butter
1 1/4 cups milk
3 bananas, sliced
1 1/2 cups frozen blackberries

BLACKBERRY PUREE:
1 cup frozen blueberries
2 cups frozen blackberries (fresh if available)
1 cup sugar

Sift together first four ingredients. In separate bowl, lightly beat the eggs. Add milk and butter to beaten eggs. Quickly combine the liquid ingredients and the dry ingredients. (Do not over beat ingredients. Ignore the lumps.) Spoon the batter onto a greased grill or pan. Add 3-4 blackberries and 3 slices of bananas to each pancake. Cook until golden brown. Plate presentation: Serve fruit side up. Garnish with fresh fruit slices and berry puree.

Preparation of Blackberry/Blueberry Puree: Cook in small stock pot on low heat until fruit is cooked down. Drain some of the excess liquid from fruit if a thicker puree is desired. When mixture is cooled down, puree in food processor until smooth. Optional - Remaining mixture can be strained through a cheesecloth if desired to remove any remaining particles from berries. Place puree in squirt bottle.

Makes approximately 14 four-inch pancakes.

Source of Recipe: Marla Reif & Fay Nakanishi of Mission Cafe, San Diego