Food on the Hill: Paradise Pancakes

This week’s Recipe:
Paradise Pancakes
Photo by Sue York/


2 tablespoons, plus 1 teaspoon shortening (Crisco)
1 egg
2 tablespoons sugar
2 ½ cups flour
1 tablespoon, plus one teaspoon baking powder
1 teaspoon salt
enough milk (around 2 cups)
1 can pineapple rings (drained)
2 bananas
¾ cup of coconut

Full batch makes about 10-11

Photo by Sue York/
If you have a chance to dry the pineapple overnight in the fridge, it would be best. If not, just pat them as dry as you can with paper towels.
Photo by Sue York/
On the skillet, fry the pineapple rings until they start showing golden color, then set aside.      
Mix dry ingredients.
Photo by Sue York/
In a stove safe bowl just turn on low to melt the shortening. Cool slightly. Mix in the egg and small amount of milk with a whisk and add to dry ingredients. Mix well.
Photo by Sue York/
Add enough milk, a little at a time, to make the batter.
Photo by Sue York/
Place rings far enough apart on the fry pan and pour enough batter to make a pancake over each ring. When the pancake is bubbly and dry on top and golden on the bottom, flip and cook the other side.
Garnish with banana slices and coconut.
Paradise Pancakes
Photo by Sue York/
LOS ALAMOS website support locally by OviNuppi Systems