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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the Cook's Encyclopedia Ingredients:
1 cup whole wheat self-rising flour |
1 cup self-raising flour |
1 teaspoon ground cinnamon |
1 tablespoon sugar |
1 egg |
1 1/4 cups pineapple juice |
1/2 cup dried pineapple, chopped |
Directions:
1. Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
2. Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
3. In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
4. Turn the drop pancakes and cook until the underside is golden.
5. Continue to cook in batches.
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