Hawaiian pancakes with pineapple, ham and cheese

Ingredients for 5 servings:

• 3 eggs
• 2 pinches of salt
• 250 ml milk
• 200 g flour
• 1 tsp, heaped baking powder
• 1 can of pineapple pieces, approx. 340 g each
• 5 slices of cooked ham
• 125 g Gouda, grated
• some margarine, butter or rapeseed oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Recipe for 5 pancakes in a 24 cm diameter pan

Place the pineapple pieces in a sieve and let drain. Cut the cooked ham into strips. Separate the eggs, placing the egg whites in a mixing bowl and the yolks in a bowl. Using a hand mixer, beat the egg whites with a pinch of salt until stiff peaks form. Mix the egg yolks with the milk and a pinch of salt in the bowl. Mix the baking powder with the flour and gradually stir into the egg yolk and milk mixture until you have a lump-free batter. Let the batter rest for about 30 minutes, then carefully fold the beaten egg whites into the batter. Heat a non-stick frying pan over medium heat and add a little margarine, butter, or rapeseed oil. Pour the batter into the pan one at a time and cook the pancakes for about 3 minutes, until golden brown. Then turn the pancakes over and immediately top with grated cheese, ham, and pineapple. Cover the pan so the cheese can melt, and cook the other side of the pancake until golden brown, about 3 minutes. I made enough batter for a total of 5 pancakes in a 24cm pan.