AuthorRetroRuth
From Libby's Test Kitchen
Tested Recipe!
[cooked-sharing]
These may be made before dinner and kept covered in a warm place until ready to serve. Sauce and filling may also be made ahead of time.
For 4 people, make 8 small thin pancakes. (With the prepared mix, use 1 cup mix to 1¼ cups water.) Place 1 tbsp. filling on each, roll up loosely, and serve with sauce. Serve hot.
Yield: Serves 4.
Cream 2 tbsp. butter. Add ½ cup powdered sugar and cream together thoroughly. Gradually add 2 tbsp. pineapple syrup.
Stir ½ cup pineapple syrup into 1½ tsp. cornstarch. Add 1 tbsp. each of lemon juice, grated lemon rind, butter or margarine. Cook, stirring constantly until thickened. Cook 3 minutes longer. Add 2 slices Libby's Pineapple, cut into pieces.
Ingredients
Directions
These may be made before dinner and kept covered in a warm place until ready to serve. Sauce and filling may also be made ahead of time.
For 4 people, make 8 small thin pancakes. (With the prepared mix, use 1 cup mix to 1¼ cups water.) Place 1 tbsp. filling on each, roll up loosely, and serve with sauce. Serve hot.
Yield: Serves 4.
Cream 2 tbsp. butter. Add ½ cup powdered sugar and cream together thoroughly. Gradually add 2 tbsp. pineapple syrup.
Stir ½ cup pineapple syrup into 1½ tsp. cornstarch. Add 1 tbsp. each of lemon juice, grated lemon rind, butter or margarine. Cook, stirring constantly until thickened. Cook 3 minutes longer. Add 2 slices Libby's Pineapple, cut into pieces.
