AuthorRetroRuth
From Libby's Test Kitchen
Tested Recipe!
[cooked-sharing]
Pancakes
1 cup pancake mix
1 ¼ cups water
Canned pineapple chunks in heavy syrup
Filling
2 tbsp butter
½ cup powdered sugar
2 tbsp syrup from canned pineapple
Sauce
½ cup syrup from canned pineapple
1 ½ tsp cornstarch
1 tbsp lemon juice
1 tbsp grated lemon rind
1 tbsp butter or margarine
Pancakes
1
These may be made before dinner and kept covered in a warm place until ready to serve. Sauce and filling may also be made ahead of time.
2
For 4 people, make 8 small thin pancakes. (With the prepared mix, use 1 cup mix to 1¼ cups water.) Place 1 tbsp. filling on each, roll up loosely, and serve with sauce. Serve hot.
Yield: Serves 4.
Filling
3
Cream 2 tbsp. butter. Add ½ cup powdered sugar and cream together thoroughly. Gradually add 2 tbsp. pineapple syrup.
Sauce
4
Stir ½ cup pineapple syrup into 1½ tsp. cornstarch. Add 1 tbsp. each of lemon juice, grated lemon rind, butter or margarine. Cook, stirring constantly until thickened. Cook 3 minutes longer. Add 2 slices Libby's Pineapple, cut into pieces.
Ingredients
Pancakes
1 cup pancake mix
1 ¼ cups water
Canned pineapple chunks in heavy syrup
Filling
2 tbsp butter
½ cup powdered sugar
2 tbsp syrup from canned pineapple
Sauce
½ cup syrup from canned pineapple
1 ½ tsp cornstarch
1 tbsp lemon juice
1 tbsp grated lemon rind
1 tbsp butter or margarine
