You know pineapple upside down cake, now let’s try a pancake inspired by that recipe! You can make this in much less time and treat the family to an extra special breakfast.
*Adult supervision required. Let an adult handle the hot stove.
Ingredients
¾ cups butter (divided into ½ cup and ¼ cup)
½ cup brown sugar
1 (20 oz.) can of pineapple slices
2½ cups all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
¼ teaspoon salt
2½ cups whole milk
½ cups granulated (white) sugar
½ teaspoons vanilla extract
maraschino cherries
Instructions
First, combine the dry ingredients into a big bowl (flour, baking powder, baking soda and salt).
In another smaller bowl, mix together the milk, granulated sugar and vanilla.
Mix the wet ingredients into the dry ingredients and mix until just combined (don’t over-mix).
Microwave ¼ cup butter in a small microwave-proof bowl in 30-second stints (stirring in between) until it’s melted. Then add the melted butter to the pancake mix.
Set the pancake mix aside while you cook the pineapple slices. Melt ½ cup of butter together with the brown sugar in a large skillet over medium heat. Then add the pineapple and cook until caramelised. Take the pineapple out, set aside, and set aside the remaining syrup separately.
Clean the pan, or use another pan for the pancakes. Lightly grease it. Drop batter onto the pan using a measuring cup of 1/3 cup, and spread it slightly. Drop a pineapple ring at the centre, and add a cherry to the middle of it. Press down on both, gently.
Cook until bubbles form on top of the batter, then flip them and cook on the other side for about 2 minutes.
Serve with the pineapple side up, and top with the remaining brown sugar syrup.
Picture and recipe (adapted) from: Cooking Mamas family recipes.
