Pineapple Upside-Down Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make perfect rings of fresh pineapple slice in 1/2 -thick circles, then round off the edges and punch out the core with 3 3/4 - and 1 1/4 -diameter cookie cutters, respectively. Ingredients:
1 tablespoon unsalted butter |
1 cinnamon stick, broken in half |
1 large pineapple, peeled, cut into eight 1/2 rounds, cored |
3/4 cup dark rum |
1/4 cup (packed) dark brown sugar |
1 cup all-purpose flour |
3 tablespoons sugar |
1 teaspoon baking soda |
3/4 teaspoon kosher salt |
1 cup buttermilk |
1 large egg |
2 tablespoons unsalted butter, melted |
1/2 teaspoon vanilla extract |
nonstick vegetable oil spray |
Directions:
1. For pineapple: Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
2. For pancakes: Preheat oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
3. Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
4. Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.
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