What a very lazy weekend I had. Such weekends are a rarity which meant lying on the couch for hours at a time was pure bliss. I still did plenty that required energy, such as assembling my new TV stand, a little lab work, hanging new shelves for my ever-growing root beer collection, and even spent time in the kitchen making things such as these pancakes.
These were the result of my pondering what I could use in place of applesauce in one of my favorite pancake recipes (apple sauce pancakes – which oddly I have yet to share on here). For some reason I was feeling very tropical and went with crushed pineapple. Then got a little crazy and mixed honey with Greek yogurt and plopped it on top. It was a great idea.
PINEAPPLE PANCAKES WITH HONEY GREEK YOGURT TOPPING
Makes approximately 16 pancakes
1 cup milk
1-16 oz. can crushed pineapple
1 egg, beaten
2 Tbsp melted butter
2 cups Bisquick
1/2 cup corn meal
2 Tbsp sugar
1 cup nonfat plain Greek yogurt
1/4 cup honey, plus more to taste
- In a small bowl, combine the topping ingredients. Set aside.
- In a large bowl, mix together the milk, pineapple, egg and butter.
- In a separate bowl, combine the Bisquick, cornmeal and sugar, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot with yogurt topping.
Source: Adapted from my Dad’s Applesauce Pancakes