Pineapple corn waffles or pancakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cornmeal, self-rising |
| 1½ | cup | Flour, self-rising |
| 3 | tablespoons | Sugar |
| 13¼ | ounce | Pineapple, crushed; divided |
| 1 | cup | Syrup, maple |
| ⅓ | cup | Pineapple, crushed; reserved |
| 2 | Eggs; separated | |
| 2 | cups | Milk |
| ¼ | cup | Oil, cooking from waffle recipe |
| dash | Salt | |
Directions
PINEAPPLE SYRUP
Combine dry ingredients. Drain pineapple, reserving juice. Combine egg yolks, milk, oil, ⅔ cup of the crushed pineapple, and ⅔ cup pineapple juice; beat well. Add pineapple mixture all at once to dry mixture, stirring until blended. Beat egg whites until stiff but not dry. Fold into batter. Pour small amount of batter onto greased waffle iron or griddle. Bake until waffle or pancakes are golden brown. Serve with Pineapple Syrup.
Pineapple Syrup: Combine ingredients and mix well. Yield: 1-⅓ cups.
SOURCE: Southern Living Magazine, sometime in 1972. Typso by Nancy Coleman. Submitted By NANCY O'BRION On 11-15-94