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
- 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