Molten Mexican pineapple pancakes

Pineapple season has replaced mango season in our part of western Mexico. Our state of Nayarit produces golden, juicy Esperanza pineapples and trucks come down the street every week, beeping their horns and announcing their sales by loud speakers. I have to run out our gate quickly before they have moved on, and hope it really is the pineapple man and not the man who wants to buy scrap metal, or the guy selling roasted corn sprinkled with chile powder and lime juice, or the man who sharpens knives.

We buy six at a time, lop off the tops and refrigerate them, eating one a day between the two of us. Picked ripe, they are incredibly sweet and help us make the transition from the season of unlimited local mangoes to the months of none. Pineapple pancakes are one of our favorite ways to eat this drippy, sweet fruit. As the pancake cooks, the pineapple slice becomes almost molten, the sugar starts to caramelize and I can barely remember how crazy I was about mangoes just a short month ago.

Molten Pineapple Pancakes

  • 6 fresh pineapple slices, about 1/4″ (.65 mm.) thick
  • 1 cup (240 ml.) whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup (1.77 ml.) buttermilk
  • 1/4 cup ( .60 ml.) milk, plus extra if batter is too thick
  • 2 tablespoon (.30 ml.) melted butter
  • 1 large egg
  1. Slice pineapple, removing core if  too tough. Pre-heat griddle over medium heat.
  2. Blend dry ingredients in a medium-sized bowl with a fork.
  3. In a second bowl, whisk melted butter with egg. Whisk in buttermilk and milk.
  4. Pour wet ingredients all at once — not gradually — into flour mixture, blending quickly with a whisk only until no dry flour can be seen. Small lumps are OK. Be careful not to over-mix.
  5. Brush vegetable oil on heated griddle. To test if it is hot enough, spatter drops of water across its surface by flicking your fingers. The drops should skip and dance across the griddle.
  6. Using only one hand (keep your other hand clean for picking up a spatula or plate), dip slices of pineapple into the batter, coating both sides, and place on the griddle.
  7. Cook 3-5 minutes per side, or until each side is a deep, golden color. Serve hot with butter and honey or agave syrup.

Notes:

Without fruit, this recipe makes excellent whole wheat pancakes. Or stir blueberries, sliced banana or walnuts into the batter.

For any batter using baking powder and baking soda, a minimum of mixing is crucial. Otherwise, gluten develops and the result is not as tender.

Use organic ingredients if available. This recipe used homemade butter made from raw cream and real buttermilk, a by-product of butter making.

 

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13 thoughts on “Molten Mexican pineapple pancakes

  1. Pingback: Tweets that mention Molten Mexican pineapple pancakes « Cooking in Mexico -- Topsy.com

  2. linda

    Of course I have often used fruit in pancakes, but certainly never quite like this. The use of whole slices is both novel and enticing and I will try it soon.

    1. I first tried this kind of pancake years ago while we were camping in Mexico with a view of the Gulf of Mexico. I will always associate this unusual pancake with that tranquil, beautiful view of the Gulf.

  3. darlene

    Hi Kathleen,
    Your pancakes look terrific! Another great recipe to try. Did you make your own butter? That would be interesting to see.
    Darlene

  4. Lorin Johnson

    Oh those make me hungry! At least pineapples will still be available locally when we get down there and you know how Jerry loves his pineapple. I’ve got a stash of good grade B organic maple syrup as well in the bodega. What kind of whole wheat flour are you using these days, Tres Estrellas, or can you find other organic flour now?
    The only thing keeping me from getting too jealous now is that we’re getting great local organic melons and peaches. There are also plums and nectarines. They are wonderful, but I’d love to trade for some mangos and avos.
    If you go to San Pancho, contact Connie. She has more Avos than she can deal with and Lynn just left tor two months. She could use some help.
    Love to you both,
    Lorin

    1. I have not found organic whole wheat flour here yet, but I hope it will be available in our area someday soon. In the meantime, Tres Estrellas is my favorite brand. It always tastes fresh and has lots of bran. I’m glad to know you have plenty of organic produce. You are not suffering with an abundance of melons and peaches. I love avocados and will try to get to San Pancho soon.
      Hugs, K

  5. Cranefixer

    Wow never thought of Pineapple in pancakes
    I have never used Whole Wheat flour in pancakes will have to try that as well
    Looks like the next weekend I have off I will be looking for pineapple to molten into some pancakes for my best half as Pineapple is her favorite

    1. This is an unusual pancake, as the whole slice of pineapple is used. There is as much fruit as batter, and if your pineapple is ripe and sweet, you almost don’t need to put any sweetener on it. We ate left-overs cold as a snack, and thought they were just as good as when they were hot of the griddle.

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