Pineapple Pancake

Ingredients list for Pineapple Pancake

• 2 tin Pineapple Slices
• 10-12 Refined Flour
• 10-12 Cashewnuts
• 15-20 Pistachios
• 1 cup Refined flour (maida)
• a pinch Baking soda
• a pinch Nutmeg powder
• 1 cup Milk
• 1 teaspoon Butter
• 1 tablespoon Sugar
• 2 tablespoons Honey

Method

1. Dry roast cashewnuts, almonds and pistachios in a non stick pan.
2. Sieve together maida, baking soda and nutmeg powder into a bowl. Add milk and whisk till smooth.
3. Coarsely grind roasted cashewnuts, almonds and pistachios and transfer into another bowl.
4. Halve the pineapple slices horizontally.
5. Heat butter in a non-stick pan, add a little sugar and let it melt.
6. Place one pineapple slice over it and cook till the underside becomes golden brown.
7. Flip over and cook the other side similarly. Lower the heat.
8. Spread maida mixture over the pineapple slice. Cover and cook. Flip over and cook.
9. Transfer onto a serving plate. Drizzle a little honey, sprinkle a few dry fruits and serve hot.