As promised yesterday in my Road To Quakerman post, I’m back today with my latest breakfast obsession. I’ve been alllllllll about the creative pancake recipes lately. They are what I dream about while running, biking, swimming, cleaning, working, driving, you get the picture… Seriously, don’t know what it is, but no matter what I’m doing, my mind somehow drifts to pancakes. Do I have a problem? Maybe. Is it a good problem? Absolutely.
Pineapple upside down pancakes are a little more labor intensive than some of our other quick-two-flip recipes. But they just look so darn pretty stacked high atop one another, that the effort seems totally worth it. Some things in life are worth working for, right??
I love the way that these pancakes get all golden-caramelized on top. That comes from the extra flip and the real butter that we cook them in. They are sweet, but not too sweet, so don’t be afraid to drizzle them generously with your favorite maple syrup as well.
- 2 cups flour
- 4 tsp baking powder
- 1/4 c sugar
- 1/2 tsp salt
- 2 eggs
- 1 1/4 cup milk
- 2 Tbs melted butter (additional butter for frying)
- 15 oz can pineapple rings (10 rings per can)
- 10 maraschino cherries (from a jar)
In a large bowl, whisk together the flower, baking powder, sugar and salt. In a separate bowl, whisk together the eggs, milk and melted butter. Pour the liquid ingredients into the dry ones, and mix with a spatula until well combined, but do not over mix (batter will remain a little bit lumpy).
Heat a non-stick skillet over medium heat until very hot. Add 1 tsp of butter and give it a couple of seconds to melt. Place 1 pineapple ring over the melted butter, and drop a maraschino cherry into the hole of the pineapple ring. Be very careful because both the pineapple an cherry will splatter when they come in contact with the hot pan. Immediately pour a 1/4 cup of batter over the pineapple, allowing it to drip over the edges of the fruit. Cook the pancake, pineapple side down, for about 3 minutes. The edges of the cake will begin to firm up, and the batter will start to get bubbly. Carefully flip the pancake, (making sure you slide the spatula completely under the pineapple) and cook it pineapple side up for 2 minutes, or until the bottom is a nice golden brown. As the pancake cooks, you’ll notice a bit of the batter will begin to ooze out around the pineapple and cherry. For that reason, we’re going to give our cake one more flip and cook it pineapple side down for another 30 seconds, just to cook off the rest of the batter and give that pineapple a final chance to caramelize.
Like I said, Pineapple Upside Down Pancakes are definitely more labor intensive than your typical breakfast fare. I made mine one at a time, keeping them warm in the oven as I worked, but you could easily speed up the process by cooking them on a large flat griddle. And as I mentioned above, the finished product is totally worth the effort!
This recipe started where most of my pancake recipe’s begin… with my college roommate Pam’s (sorta) famous recipe.
Looking for other creative pancakes to try? Here are a few of my favorites!
Birthday Cake Pancakes – The Spatularettes
Lemon Poppyseed Pancakes – Two Peas and Their Pod
Oatmeal Cookie Pancakes – Joy The Baker Cookbook
Things I like working for: triathlons and breakfast.