- In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy.
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
- Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1-1/2 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Pineapple Sauce. Makes 20 pancakes.
- In a medium saucepan stir together packed brown sugar and cornstarch. Stir in unsweetened pineapple juice, balsamic vinegar or white wine vinegar, grated ginger root, and salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/3 cups sauce.
Nutrition Facts (Pineapple Pancakes)
- Per serving:
- 94 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 22 mg chol.,
- 135 mg sodium,
- 14 g carb.,
- 0 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Christina 1645 Days Ago
We make these quite often the on weekends. My family absolutely loves them! We top them with syrup and coconut cream spread.