Pancakes with Pineapple & Cream Cheese Filling

Place Self-Rising Flour, Sugar and a pinch of Salt into a large bowl and mix. If you use Plain Flour, you need to add 1 teaspoon of Baking Powder and mix well.

Add Eggs, Butter Milk and Water, and whisk well until smooth. This is quite thin and runny batter and it should be so.

Make the cream cheese filling. Drain Canned Pineapple very well, cut into small pieces. Mix the pineapple pieces that are well drained, softened Cream Cheese, Sugar and Lemon Juice in a bowl.

Heat a large frying pan (non-stick preferred) over a medium to low heat. Oil the pan very lightly OR you need no oil at all if you use a really non-stick pan. Lower the heat to low, cook about 1/4 cup of the pancake batter for 2 minutes or until bubbles appear on surface and the edges get cooked. Turn and cook for 30 seconds or until cooked through.

Transfer to a plate. Repeat with remaining batter.

Place the filling on each pancake and fold. Enjoy as they are at room temperature or after chilled in the fridge for a few hours.