Saturday, April 7, 2012

Pineapple Upside-Down Pancakes

Yesterday I was running on the treadmill and watching The Best Thing I Ever Ate on Food Network. One of the featured chefs described a pineapple upside down cupcake from Citizen Cake and I immediately decided to make the dessert into breakfast.

Jeff has never had pineapple upside down cake so he opted for banana chocolate chip pancakes. One base pancake recipe, two ways. This is a his and hers breakfast situation.

My pineapple upside down cakes use brown sugar instead of granulated. Half of the liquid is replaced with pineapple juice. Once the batter is on the hot griddle, top with a pineapple ring, a few cherries and a sprinkle of brown sugar to caramelize the fruit. Flip and allow fruit to take on some color before removing from the pan.

 For Jeff's cakes I used regular sugar. Instead of simply putting sliced bananas into plain batter, blend the milk required for the recipe with a banana and then folded that mixture into the remaining ingredients. Top with chocolate chips before flipping.

His and hers. Agree to disagree.

Pineapple Upside-Down Pancakes
(makes 6- 4" cakes)
1 c AP flour
1/2 teaspoon salt
1 tablespoon brown sugar plus more for cooking
1 egg
1/2 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 c buttermilk
1/2 c pineapple juice (from can of pineapple rings)
dash cinnamon
3 pineapple rings, cut in half to make 6 thinner rings plus more for serving
6 maraschino cherries, halve plus more for serving
butter and syrup

1. In a medium bowl, combine dry ingredients then fold in vanilla, milk, pineapple juice and egg.
2. Pour batter onto a greased griddle and top with a ring of pineapple, two cherries and a sprinkle of brown sugar (on the fruit)
3. Flip and cook for 2 minutes, until fruit begins to caramelize
4. Repeat with remaining batter and serve with syrup and extra fruit

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