I love playing in the kitchen on Sunday mornings. I have the time to get creative and spend a session in my recipe lab. Today’s experiment was inspired by a photo I saw on Pinterest. I get a lot of inspiration from there, I love food photography! I prefer a photo to a recipe – all day long. Today was no exception. We had been talking a lot about summer flavors on Engine 2 Extra lately. Pineapple ranks high on our summer flavors list!
The neat thing about pancakes is the multitude of variations one can dream up in the recipe lab! Just start with your favorite pancake batter recipe. Whether it is buckwheat based, spelt, whole wheat, gluten free, it doesn’t matter. Today I used the E2 recipe for spelt pancakes (skipping the blueberries) and opted for pineapple instead! I did add a healthy shake of cinnamon to the recipe. While you are stirring your batter, preheat a non-stick skillet and added slices on pineapple.
Serve with grilled bananas and real maple syrup!
Now, often in the recipe lab, I find myself with left over ingredients…these often get tossed in the fridge for another day. Today I had a bunch of extra batter from the pancakes left. What to do? Just then an idea came to mind…
Baked Pineapple Pancake Muffins -
Add a 1/2 teaspoon of maple syrup to the top of each muffin and top with pieces of pineapple slices, then dust with cinnamon.
Bake for about 20 minutes – this will vary depending upon the type of batter you use, the size of the muffin pan etc. You want them to be firm through the center.
They turned out great!
Don’t be afraid to play with your recipes, swap things out, add things in, try new twists on an old favorite! The muffins make great additions to a packed lunch or breakfast on the run – now you can eat pancakes in the car, on the train or at your desk!
I am still playing in the recipe lab… split peas make an interesting twist in the next recipe lab experiment… stay tuned!