Wish I could make this for him!
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.