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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Dice the pineapple into fine cubes and transfer them to a pan on medium heat.
Add to this the unsalted butter, caster sugar and 2 pinches of cinnamon powder.
On a low heat cook the pineapple for 20 minutes until tender and a syrup has formed.
In a separate bowl add the flour, 1 tbsp of baking powder, 1 tsp of salt, 3tbsp of sugar and whisk well.
Mix to this 50g of MAGGI coconut milk powder, 1 egg and 200ml of water.
Add 2tbsp of oil and continue to whisk.
Add butter to a pan on medium heat and pour one scoop of the pancake mixture.
Flip and transfer to a plate when golden brown.
To serve, arrange a stack of pancakes topped with the stewed pineapple as desired and enjoy!
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