- 1 can of sliced pineapple (usually 7 slices)
- In non-stick pan (on stove top) add 2 TBL butter
- Melt – then sprinkle with 2 TBL granulated sugar
- Stir until caramelized
- Add 7 pineapple slices
- Cook for two minutes
- Turn off heat and let pan cool (on burner)
- Add candied cherry into center of each slice
- Separate 2 eggs
- Beat white of only 1 egg to soft peaks
- Put other egg and 2 yolks into a mixing bowl
- Add 1/4 C sugar and a pinch of salt and 1 tsp vanilla
- Whisk until lightened in color
- Drizzle in 1/4 C vegetable or peanut oil while continuing to whisk
- When completed blended, add 1/4 C whole milk
- Mix 1 TBL baking powder with 1 1/4 C AP flour
- Sift into the liquid
- Pour batter into the oven-safe pan
- Cover and cook over low heat for 10-15 minutes
- Use toothpick test – Should come out clean
- Turn over – onto a lightly oiled dish
- Return (upside down) to the skillet
- Cook the other side for 5 more minutes
- Cut six wedges from the pan – or slip onto a serving plate to serve
