I don’t know a single person who doesn’t like pancakes, do you? Nah, I bet you don’t either. This is why this recipe is dedicated to you all, pancakes lovers! Looks complicated, but it’s really easy. Just follow my steps and you’ll be fine. How do I know this? Because it took me some time to get it right and I really want to share the success with you, guys. Enjoy!
Pineapple-amarena pancakes
Servings: 7 servings (2 pancakes per serving)
Calories: 320kcal
Equipment
- 2 pancake pans
Ingredients
- 600 ml low fat milk 1.5% fat
- 300 g all-purpose flour
- 2 eggs free-range
- 30 g brown sugar
- 50 g low fat butter 40% fat
- 1 tsp baking soda
- 1 tsp baking powder
- 300 g pineapple slices canned
- 100 g amarena cherries in syrup
Instructions
- Microwave the butter in a small bowl for 30 seconds in order to melt it.
- Mix the flour, the baking powder and the baking soda in a bowl by using a balloon whisk, then sift the content into another bowl.
- Mix the eggs with the sugar, the melted butter and the milk.
- Gradually add the flour mix to the liquid mix, one scoop at a time. Use the balloon whisk to mix thoroughly each time you add the flour. Add the next scoop of flour only after the previous one was incorporated entirely.
- Leave the batter to rest for 30 minutes at room temperature.
- In the meantime, drain the pineapple slices completely and use paper towels to dry them. Using a knife with a large and sharp blade, cut each slice in half horizontally so that in the end you will obtain 2 slimmer slices.
- After the batter rested for half an hour, add the pans to medium to low heat and begin cooking the pancakes. I recommend using 2 pans so that the whole process goes faster, but it's OK if you have only one (it will just take double the time to cook all pancakes).
- Pour batter in the center of each pan and leave to cook until small holes are formed and the pancake can easily be turned without any resistance from sticking to the pan.
- Just before turning the pancake, take one pineapple slice and place it on top of the pancake. Gently press it down a little bit so it doesn't fall when you turn the pancake.
- Turn the pancake and leave to cook for half to one minute more, then take out on a large serving plate.
- Repeat the process with the remaining batter and pineapple slices.
- With this recipe I obtained 14 pancakes which made up 7servings (2 pancakes per serving).
- Enjoy a pancake serving with amarena (sour cherries) on top and a drizzle from the juice formed by the cherries in the jar.
