Pineapple Pancakes

INGREDIENTS

Pancakes
2	cups all-purpose flour
2	tablespoons brown sugar
1	tablespoon baking powder
1/4	teaspoon baking soda
1/4	teaspoon salt
2	eggs, slightly beaten
1	20-ounce can crushed pineapple (juice pack)
3/4	cup milk
1/4	cup margarine or butter, melted
1	recipe Pineapple Sauce (see Recipe Center) (optional)
Sauce
20	-oz can crushed pineapple in juice
3	tbsp sugar
2	tbsp cornstarch
1	tsp vanilla

INSTRUCTIONS

1.	In a mixing bowl combine flour, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, undrained pineapple, milk, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy.
2.	Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3.	Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1-1/2 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Pineapple Sauce. Makes 20 pancakes.
Sauce
1.	Combine pineapple and cornstarch in saucepan.
2.	Stir until cornstarch is mostly dissolved.
3.	Heat until sauce thickens, stirring often (about 7 minutes).
4.	Remove from heat and add vanilla extract.