Apr 19, 2012

pineapple upside down pancakes


Random fact of the day: tomorrow is National Pineapple Upside Down Cake Day!  In honor of the  holiday I decided to make a breakfast-y twist on the classic dessert.

My first attempt at pineapple upside down pancakes was a bit of a failure.  Crushed (canned) pineapple, not enough cherries, and brown sugar mixed in the batter created a pretty bland cake.  They were completely unacceptable for such an important national holiday!



So, after some adjustments, I created a new recipe.  These pancakes are hefty little things, but they're about as close to the original as possible without using a cake pan.  The brown sugar coated pineapple makes it.  It gives the pancakes the necessary gooeyness to be part of the pineapple upside down family.

These worked perfectly for the two of us, as we love pineapple upside down cake, but don't like having to make a whole cake (and then of course, to feel obligated to eat a whole cake, leading to guilt, regret, and upset tummies).  This is a very scaled down version with the good old familiar taste.

Plus, they're "pancakes", so you can get away with eating them for breakfast.  Or snack.  Or dessert.  Go crazy...after all, it's a holiday!

Happy Pineapple Upside Down Cake Day to you!


Pineapple Upside Down Pancakes
Makes 6 large pancakes

Ingredients:
  • 1 1/4 c flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 c milk
  • 1 tbsp vegetable oil
  • 5-6 maraschino cherries, chopped
  • 1/2 a cored pineapple
  • brown sugar, to coat pineapple

Start by combining flour, baking powder, salt, egg, milk, vegetable oil, and the chopped maraschino cherries in a medium bowl.

Cut the 1/2 pineapple into 6 thin slices (about 1/4"-1/2" thick).

Rub the pineapple slices with brown sugar on each side to coat them.
 
Heat a greased griddle on low or medium-low heat (a higher heat will cook the pancake without cooking the pineapple).  Pour just under a half cup of batter onto the griddle per pancake (I cooked 2 at a time, to have ample flipping room).

Immediately, place one pineapple slice in the middle of the batter.  Allow the pancake to cook until it's pretty well set.  Flip pancake over and cook it until the pineapple is caramelized.  Serve warm.

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