PINEAPPLE PANCAKES

Make a batter using half pound sifted flour and three good sized eggs with a cupful of milk. This makes a very thin batter. When smooth and free from lumps, bake in a well buttered frying pan, making the cakes about eight inches in diameter. As soon as brown on one side turn. When cooked on both sides remove to a hot serving dish and sprinkle with sweetened pineapple. Bake the remainder of batter in the same way, piling in layers with the pineapple between the cakes. Cut in triangular pieces like pie and serve very hot.