Pineapple Ricotta Mini Pancakes

Preheat grill or griddle pan to medium heat and add cooking spray to coat the surface.

In a large mixing bowl add self-rising flour, melted butter, beaten eggs and ricotta cheese and with a wooden spoon mix together.

In another bowl drain crushed pineapples with a strainer and reserve natural juices. Put the drained pineapple into a medium sized bowl. Add brown sugar to the drained crushed pineapple and stir with a spatula to combine. Then add this into the big bowl of batter. Stir the mixture to incorporate all ingredients.

Using a scoop or ladle just pour a small circle of batter onto the griddle to form a mini pancake (about 3″ diameter). Add as many as will fit onto the griddle, but don’t crowd them. When the edges brown and top has bubbles flip the mini pancakes (mini pancakes cook rather quickly) and cook until the bottom side is golden brown. Stack mini pancakes on a large platter/dish. Repeat process until you have used all of the batter mixture.

In a small bowl add confectioners’ sugar and reserved pineapple juices and microwave 1 minute. Stir the glaze and pour it over the platter/dish of mini pineapple-ricotta pancakes. Serve on individual dishes and enjoy the flavors!

Makes about 24 mini pancakes.