| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2/3 |
c |
All purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
c |
Milk |
| 2 |
tb |
Margarine or butter,melted |
| 1 |
ts |
Cornstarch |
| 1 |
cn |
(8-oz)pineapple tidbits |
|
|
Undrained |
| 1/2 |
c |
Coconut |
| 1 |
md |
Banana,sliced |
INSTRUCTIONS
PANCAKE:
FILLING:
Heat oven to 425. Place oil in 10-inch ovenproof skillet; heat in oven
until oil is hot, about 10 t0 12 minutes.
Meanwhile, in small bowl combine flour, baking powder. salt and eggs;
beat at medium speed until well blended. Gradually stir in milk and
margarine. Pour batter into hot skillet.
Bake at 425 for 15 minutes. Reduce oven temperature to 375. Bake an
additional 10 to 12 minutes or until puffed and golden brown. (A well
will form in center and edges will puff up.)
In a small saucepan, combine cornstarch and pineapple. Cook over
medium-low heat until slightly thickened, stirring occasionally. Fold
in coconut and banana slices. Remove pancake from oven; spoon filling
into center. Serve immediately..(Pancake will collapse as it cools.)
Also works well with apple slices and cinnamon....
Posted to MM-Recipes Digest V3 #242
Date: Thu, 5 Sep 1996 09:02:20 -0400
From: ctlindab@usa.nai.net
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