This pancake with pineapple is a real hit for breakfast and more! The tempting scent, crispy and fluffy dough and tropical fruits will delight every gourmet.
Pineapple Pancakes Ingredients:
- One cup of wheat flour (160 g), such as cake flour
- 200 g of real, creamy yogurt
- Two huge eggs weighed about 125 grams when cracked.
- Four 150 g discs of canned pineapple
- Three tablespoons of sugar (30 g) and a flat teaspoon of baking soda and powder
- vegetable oil for frying
Pancakes With Pineapple
Step 1: Mix yogurt and eggs.
Fill a bowl with 200 grams of naturally creamy yogurt. More options include Greek yogurt or Skyr. Also add two large eggs. Add thirty grams of powdered sugar or granulated sugar. Stir gently.
Attention:
To bring the yogurt and eggs to room temperature, remove them from the refrigerator first. You can replace a bit of regular sugar with a bit of vanilla sugar.
Step 2: Account for scattered components
Additionally, add one level teaspoon each of baking soda and baking powder to the bowl along with 160 grams of dough or all-purpose wheat flour (preferably sifted together). Combine the dough.
Step 3: Add pineapple pieces and mix.
About 150 grams of canned pineapple, without juice, should be finely chopped. I could have four CDs. Combine dough and fruit.
Advice:
Instead of pineapple, you can use canned peaches or apricots.
Step 4: Fry the pancakes
Heat a large frying pan with a sturdy bottom. Preheat the pan to medium-high and allow the heat to spread evenly over its entire usable surface. To fry, add two to three tablespoons of vegetable oil to the pan. Grease the entire pan. Give the oil enough time to warm up. Thanks to this, the pancakes absorb less fat.
Using a large spoon, spoon a generous amount of the thick mixture onto the pineapple pancakes. I placed four pancakes in a pan with a diameter of 28 cm. Fry the pancakes at a slightly lower burner power than usual. After two to three minutes, gently flip each item over.
It usually takes a little less time to fry the second side. When the pancakes are well browned and risen on both sides, you can remove them from the pan. If they turn brown too quickly, reduce the burner power.
The width of the pan, the burner power setting and the cooking time influence the frying time. Pineapple pancakes take time to fry because they expand during the process. I fried 12 pieces with a diameter of about 8 cm.
Pineapple pancakes should be stored in the refrigerator (two-three days), preferably in a closed glass container. Put them in a dry pan with a lid and heat quickly.
Enjoy your meal.
