Pineapple Pancakes

Batter

• 150 g all-purpose flour
• 30 g sugar
• 5 g baking powder
• A pinch of salt
• 200 ml milk
• 30 g melted butter
• 1 tsp vanilla extract
• 1 egg

For frying & coating

• 1 can pineapple slices, drained and patted dry (Dole)
• Butter or oil, for the pan
• 50 g sugar mixed with 1 tbsp cinnamon, for tossing

Directions

• Whisk the flour, sugar, baking powder and salt together, then whisk in the milk, melted butter, vanilla and egg into a smooth batter.
• Drain the canned pineapple slices well and pat them dry so the batter sticks.
• Dip each pineapple ring into the batter to coat, then cook in a lightly buttered pan over medium heat until golden on both sides.
• Toss the warm pancakes in the cinnamon sugar right after cooking, then serve.

Canned pineapple rings dipped in pancake batter, fried, and tossed in cinnamon sugar. The reel is video-only with no written recipe; method reconstructed here (it is the pineapple sibling of the viral apple-ring version). From @thecanok on Instagram.