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Stir together dry ingredients. Drain pineapple, reserving juice. Beat together egg yolks, milk, oil, 2/3 cup of the crushed pineapple and 2/3 cup pineapple juice Add all at once to corn meal mixture, stirring until blended. Beat egg whites until stiff but not dry. Fold into corn meal batter. Pour small amount onto greased waffle iron or griddle. Bake until waffles or pancakes are golden brown. Serve with Pineapple Syrup.
Pineapple Syrup: 1 cup maple syrup 1/3 cup crushed pineapple
(reserved from waffle/
pancake recipe) Combine ingredients.
Dash salt
Triplett Milling Co.
Culpeper 825-0781
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