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| Main Ingredients | Pineapple Slices, Refined Flour |
| Cuisine | American |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
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
- Dry roast cashewnuts, almonds and pistachios in a non stick pan.
- Sieve together maida, baking soda and nutmeg powder into a bowl. Add milk and whisk till smooth.
- Coarsely grind roasted cashewnuts, almonds and pistachios and transfer into another bowl.
- Halve the pineapple slices horizontally.
- Heat butter in a non-stick pan, add a little sugar and let it melt.
- Place one pineapple slice over it and cook till the underside becomes golden brown.
- Flip over and cook the other side similarly. Lower the heat.
- Spread maida mixture over the pineapple slice. Cover and cook. Flip over and cook.
- Transfer onto a serving plate. Drizzle a little honey, sprinkle a few dry fruits and serve hot.
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