Pineapple and Cinnamon Pancakes

I had a few tinned pineapple rings in my refrigerator and I was wondering what to do with them. I did not want to bake a cake nor did I want to throw them. So, I decided upon these simple cinnamon and pineapple pancakes. I had read this recipe in a magazine and I liked it, so I jotted it down. It had eggs in it but I simply omitted it. Still it came out good. I had kept pineapple chunks quite big compared to what was asked in the recipe coz I like it that way, juicy chunks as you eat. Here is the recipe for "Pineapple and Cinnamon Pancakes".


This recipe makes 12 pancakes.

Ingredients:

½ cup AP flour.
½ cup wheat flour.
1 tsp baking powder.
½ tsp ground cinnamon.
1 cup pineapple juice.
¼ cup sugar.
½ cup chopped pineapple.
Oil for greasing.

Process:

Mix AP flour, wheat flour, cinnamon, sugar and baking powder in a mixing bowl and make a well in the centre. Add half of the pineapple juice and gradually incorporate the surrounding flour to make a smooth batter. Beat in the remaining juice with the chopped pineapple. Heat a pan and lightly grease it. Drop tablespoons of the batter on the surface, leaving them until they change color and forms bubble on the surface.

Turn the pancakes with a palette knife and cook until the under side is golden brown.

Cook the rest of the pancakes and wrap them in a clean napkin to keep it moist.

Serve warm.