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Feb 05

Dad Rittberger’s Puff Pancakes

Dad has been gone a couple of years now. I miss him every day. Cooking family recipes like this makes him feel closer.  Dad and Maddy are enjoying a day by the pond.  He loved that dog so.

Wish I could make this for him!

 

Puff Pancakes

1/4 tsp salt

4 large eggs

1 cup nonfat milk

1 can (8 ox) pineapple tidbits drained and patted dry with towel

1/2 cup organge m armalade heated

 

1. Heat oil in a 10 in cast-iron skillet in a preheated 325 degree oven for 10 minutes.

 

2. In a food processor bowl, combine flour, baking powder, salt and eggs. With motor running, gradually add milk. Process for 2 minutes until the mixture is smooth. Pour the mixture into a hot skillet.

 

3. Increase oven temperature to 425 degrees F and cook eggs for 15 minutes. Lower temperature to 375 F and continue baking for 10 to 12 minutes or until pancake is puffed and golden brown.

 

4. Remove skillet from oven.  Immediately sprinkle pancake with well-drained pineapple. Spoon heated marmalade evenly over the pineapple. Cut into wedges and serve.

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