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

Related recipes