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Pineapple Pancakes


Top of Form
4 eggs
1/8 teaspoon salt
1 cup crushed pineapple, with juice
2 teaspoons lemon juice
1 teaspoon grated lemon rind
4 ounces Cheddar cheese, grated

Bottom of Form


Preheat oven to 450 degrees. Place eggs and salt in mixing bowl; beat until

light and foamy. Put pineapple into strainer and let juice flow into bowl

containing eggs; mix well. Pour batter into 10 to 12-inch nonstick skillet and

bake for 15 minutes or until pancake is delicately browned around the edges.

While pancake is cooking, warm lemon juice, lemon rind and crushed pineapple

in small saucepan. Remove pancake from oven. Preheat broiler. Sprinkle half

the grated cheese over cooked pancake and roll in jelly roll fashion. Place on a

heat-proof serving dish. Spoon pineapple over pancake and sprinkle remaining cheese on top.

Broil until cheese melts

and just begins to brown. Divide evenly into 4 servings.

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