Hawaiian style pancakes

For 16 pieces
  • 1 Can (s) (446 ml) Pineapple in Slices
  • 250 g Spring onions
  • 125 g flour
  • 5 Eggs (size M)
  • 1/8 l Milk
  • salt
  • Pepper
  • 2-3 EL Oil
  • 3 (á 125 g) balls of mozzarella cheese
  • 4 Slices (50 g each) cooked ham
  • 1/8 l mineral water
  • 150 ml Chili sauce for chicken
  • baking paper
50 minutes
light
1.
Let the pineapple drain well in a colander. Clean and wash the spring onions and cut into fine rings. Mix the flour, eggs and milk together until smooth. Season with salt and pepper. Let the dough soak for about 10 minutes.
2.
In the meantime, heat the oil in a pan, spring onionsSweat briefly in it, season with salt and pepper and remove. Cut the mozzarella into slices. Quarter the ham slices. Line the drip pan (32 x 37 cm) with baking paper.
3.
Stir the mineral water into the pancake batter and pour evenly onto the drip pan. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 8 minutes. Take out, sprinkle spring onions on top.
4.
Top with pineapple, ham and mozzarella, brush with sauce and bake for another 10-12 minutes at the same temperature. Take out of the oven, cut into pieces and serve.
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 11 g protein
  • 10 g fat
  • 15 g carbohydrates

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