Baked Pancake with Pineapple Sauce
or 3 eggs
or butter, melted
undrained, or freshly chopped pineapples
Place oil in 10-inch oven proof skillet, put skillet into oven.
Preheat the oven to 425 degrees F.
Meanwhile, in large mixing bowl combine flour, baking powder, salt, egg whites, soy milk and oil.
Whisk until well blended.
Pour batter into hot skillet.
Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 375℉ (190℃).
Bake an additional 12 to 15 minutes or until puffed and golden brown.
In a small saucepan, combine cornstarch, pineapple and coconuts.
Cook over medium-low heat until slightly thickened, stirring occasionally.
Remove pancake from oven, spoon filling into center.
Pancake will collapse as it cools.