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SUSAN E. MURPHY
Oatmeal pancake with pineapple
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Ingredients
Directions
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Extra requirements: small skillet (ø 18-20 cm).
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Beat the eggs.
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Stir in a bowl of oatmeal with some salt, buttermilk, water and eggs into a batter.
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Let it rest for fifteen minutes.
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Cut the pineapple into slices of a cm thick.
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Cut off the skin and the hard core.
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Keep a nice slice of pineapple behind for each person and cut the rest into small pieces.
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Toast the coconut in the frying pan, stirring until golden brown and let cool on a plate.
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Melt a knob of butter in the frying pan and allow a quarter of the batter to flow into a pancake.
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Immediately press a disc of pineapple.
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Bake the pancake until the top of the batter is dry and bubbles are visible.
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Turn the pancake with a spatula and bake the other side until golden brown.
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Let the pancake slide on a hot plate and keep warm under aluminum foil.
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Fry the rest of the pancakes in the same way and let them slide on hot plates.
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Divide the coconut, brown sugar and pieces of pineapple.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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