food simple living

Pineapple Pancakes

One of my most favorite things about late February is that all the golden things start returning, including pineapples. They’re in season, so they’re on sale.  This year I tried a new method to prepping the pineapple.

I saved the top to plant and juiced the eyes and core, but threw out the skin because I understand the pineapple is sprayed with pesticide(s).

I mixed a little brown sugar with cinnamon and with about a teaspoon of butter, I heated the pineapple slice.


Then I poured a simple homemade batter (1 egg, maybe 1/2c flour, 1T baking powder, a pinch of salt, some water & pineapple juice to thin to consistency) over the candied, warm pineapple.


I found that cooking the pancake over a lower flame for a longer period of time made for a more lovely pancake. About halfway through the process, I moved the batter around to the edges to get a more even coating. Then, when it was time to flip the cake, I picked the whole thing up on my spatula and carefully brought the pan to the cake and gently turned the cake onto its belly.


It was a lovely dessert. Justin remarked that I should have put some sugar in the batter, but I think a sprinkle of powdered sugar on the edges would have been adequate. It was sweet enough on its own, but some of the cinnamon burnt along the edges and left a slightly bitter taste.

pw4_2 I think the thing I like about this pancake week more than any of the others is our unbelievable restraint. I most definitely wanted to make another round of pancakes for dessert, but had to remind myself that one is plenty and to be grateful to even be able to get a pancake this far north of the equator.

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