Pineapple Pancake Topping
- 20 ounce can crushed pineapple
- 1/2 cup warm tap water
- 1/4 cup honey
- 1 tablespoon margarine
- 1/2 teaspoon cinnamon
- 1/4 cup cold tap water
- 2 tablespoons cornstarch
Open up the canned pineapple and pour it all into a 2-quart saucepan. Add 1/2-cup of warm water, honey, margarine and cinnamon. Heat the pineapple over medium high heat. You want it to boil.
While the pineapple heats, combine the cornstarch and 1/4-cup cold water. Make sure the water is cold, it will make the cornstarch dissolve more easily. When the pineapple boils, stir in the cornstarch mixture. Cook and stir the mixture for a full minute. It should thicken up and turn clear. Remove from the heat and use on pancakes or waffles. Store any leftovers in the fridge. Reheat leftovers in the microwave or over low heat on the stove.
Makes 3 cups or 6 servings. Each serving is 1/2 cup.
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