Tropical Puff Pancake
|All purpose flour/Unbleached flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Canned pineapple tidbits||8 Ounce, undrained (1 Can)|
|Coconut||1⁄2 Cup (8 tbs)|
|Banana||1 Medium, sliced|
Heat oven to 425°F.
In oven, heat oil in 10-inch ovenproof skillet 10 to 13 minutes or until oil begins to sizzle.
Lightly spoon flour into measuring cup; level off In small bowl, beat flour, baking powder, salt and eggs at medium speed until well blended.
Gradually add milk; stir in margarine.
Pour batter into hot skillet Bake at 425°F. for 15 minutes.
Reduce oven temperature to 375°F.
Bake for an additional 10 to 12 minutes or until puffed and golden brown.
(A well will form in center and edges will puff up.) Meanwhile, in small saucepan over low heat combine cornstarch and pineapple.
Cook until slightly thickened, stirring occasionally Fold in coconut and banana slices.
Remove baked pancake from oven.
Immediately spoon filling into center and serve.
(Pancake will collapse as it cools.)