This pineapple pancake dish is a huge hit for breakfast and beyond! A tantalizing scent, crispy and fluffy dough, and tropical fruits will entice any foodie.
Components:
- One cup of wheat flour (160 g), such as cake flour
- 200 g of genuine, creamy yogurt
- Two huge eggs weighed roughly 125 grams when cracked.
- Four rings of 150 g canned pineapple
- Three tablespoons of sugar (30 g) and one level teaspoon of each of baking soda and powder
- vegetable oil for frying
Pancakes with pineapple
Step 1: Mix the yogurt and eggs together.
Fill a bowl with 200 grams of naturally creamy yogurt. Greek or Skyr yogurt are more options. Crack in two large eggs as well. Add thirty grams of powdered sugar, or caster sugar. Gently stir.
Note: To allow yogurt and eggs to reach room temperature, remove them from the refrigerator beforehand. You can substitute some vanilla sugar for some of the ordinary sugar.
Step 2: Include straggling components
Additionally, add one flat teaspoon each of baking soda and baking powder to a bowl along with 160 grams of cake or all-purpose wheat flour (ideally sifted together). Combine the dough.
Step 3: Add the pineapple chunks and stir.
About 150 grams of canned pineapple, devoid of juice, should be finely chopped. I could have had four CDs. Combine the dough and fruit.
Advice: Canned peaches or apricots can be used in place of pineapple.
Step 4: Fry the pancakes
Heat up a large pan with a sturdy bottom. Preheat the pan to medium and allow the heat to disperse evenly over its whole useful surface. To fry, add two to three teaspoons of vegetable oil to the pan. Cover the entire pan with grease. Give the oil enough time to heat up. The pancakes absorb less fat as a result of this.
Spoon generous amounts of thick mixture onto the pineapple pancakes using a large spoon. I arranged four pancakes at a time in a 28-cm-diameter pan. Cook the pancakes using a burner power that is marginally less than usual. Gently flip each item over to the other side after two to three minutes.
It normally takes a little less time to fry the opposite side. When the pancakes have well browned and risen on both sides, they are ready to be taken out of the pan. Lower the burner’s wattage if they brown too rapidly.
The width of the pan, the burner power that is set, and the cooking time all affect how long they fry. Pineapple pancakes require time to fry since they rise during the process. I fried 12 pieces with a diameter of about 8 cm.
Pineapple pancakes should be refrigerated (for two to three days), ideally in a covered glass dish. Put them in a dry pan with a lid on and heat them quickly.
Enjoy your food.
