As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.
Pineapple Ginger Topping
1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)
1 t chopped ginger
1/4 c orange juice
1 t corn starch
Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.
1 c flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg beaten
1 c milk
2 T vegetable or canola oil
Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.
Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.
Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.
Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired