Pineapple pancake is easy to make for a special occasion like these cute silver dollar pancakes cut out for weekend brunch.
They’re named after the silver dollars and they’re fun to literally cut out. It’s an edible DIY arts and crafts project.
And even more fun when you have a sweet creme dollop that is healthy to fill them with like a pineapple one… great for healthy and summer hot vibes and flavorful pineapple pancakes!
There’s no question about what flavor this is as the pineapple drizzle comes through that gives this a French bistro vibe that’s great for weekend brunch… and some pizzaz! ✨
The bright sunny pineapple yellow will also add to a happy experience. 🍍
…But it doesn’t end there
The pineapple sweet is tamed with a mellow licorice sweet hint that comes from the anise seeds.
The two sweet flavors together make for a delightful and surprising great taste pairing duo… that’s also healthy.
It’s in my nature to come up with food pairings having been a catering manager for a decade and this one put a smile on my face, and I hope it does for you too…
And the best part is: you’ll have no leftover eggs! So often there’s leftover that you have to figure out what to do with.
For this combo, you use the egg white for the fluffy pancakes and yolks for the pineapple creme in equal parts. So you can be a kitchen guru making this recipe even if you rarely cook! Your friends will be impressed with your fancy Chefette skills👩🍳
…So, how do these pancake cuties stack up? Nicely on a shared plate for as long as it lasts.
And with a special lava overflowing pineapple pancake 🌋 that leaves a sweet and healthy explosion in your mouth, you’ll forget all about the maple syrup that you can save for another breakfast routine occasion or for brunch waffles and other breakfast-y recipes.
.This one is best enjoyed fresh off the griddle or your favorite cooking pan. 🥞 But as for most foods, leftovers taste good too.
Silver Dollar Pancakes (Low-Sugar) with Pineapple Creme Anglaise
Equipment
- scissors
- stovetop pan
- 2 mixing bowls (one for pancakes and another for creme)
Ingredients
- flour of choice (you can use a combination of plain and wheat flour)
- 4 egg whites
- 1 tbsp butter (pat of butter will do)
- 2 tsp sugar
- pinch of salt
- 4 egg yolks (for creme)
- 1/8 cup milk (for creme)
- ¼ cup pineapple puree (for creme)
- 1 tsp anise seeds (for creme)
- 1 tbsp flour for creme
Instructions
- Separate 4 eggs.
- Mix egg whites, flour, sugar, salt thoroughly. Batter should be thickish and slightly lumpy.
- Add to cooking pan and on medium heat, cook for about 90 seconds on each side or until golden brown.
- While still warm, cut pancakes into same-size circles with scissors for your kitchen use. You can use a paper circle template.
- For pineapple-anise creme anglaise, mix the egg yolks and 1/8 cup milk in a pot on high heat. Stir constantly with a whisk. Turn down heat and add flour, and anise seeds cooking until flour is dissolved into mixture. Take off stove. Add/stir in pineapple puree. Add a plastic wrap layer to top of creme, so a film doesn't form. Best to refrigerate overnight or for a few hours before using.