Prep 5 mins
Cook 20 mins
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"
- 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
- Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
- Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
- In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
- Turn the drop pancakes and cook until the underside is golden.
- Continue to cook in batches.