Pineapple Upside-Down Pancakes

a new year means new pancakes.
what can i say, i'm a creature of habit.  sundays = pancakes, and always will.

lately i've been craving hawaii.  this time last year the countdown was on to a big, wonderful family vacation, and ever since then, everyday since (seriously) the kids talk about the ocean, pineapple and when we are going again.

this year = no hawaii unfortunately (insert sad face here)

but before you feel too bad for me, i do have vacations to boston, halifax and kelowna planned, and that's only up until august.  2014 is shaping up to be a good travel year for mr. handsome and i.

but with hawaii off the table and on my mind, i wanted to make a breakfast that would transport me back to the island i love so much.  warm breezes, ocean waves, pineapple, and memories of time spent with my loved ones...

...and so was born pineapple upside-down pancakes.  caramelized pineapple baked into fluffy, golden cakes of happiness.  

 this is my happy place.

Pineapple Upside-Down Pancakes

1 1/2 cups all-purpose flour
3  Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 - 1 1/2 cup milk
2 Tbsp melted butter
1 egg
1 (540g) can of pineapple rings (10)

confectioners' sugar for dusting and syrup

In large bowl whisk together first 5 ingredients.
In separate small bowl, whisk milk, butter and egg together.  Add wet ingredients to dry and mix until combined.
In buttered non-stick skillet over medium heat, place pineapple rings and cook until golden brown, approximately 2-3 minutes.  Flip and drop 1/4 cupfuls of batter over top, cook till bubbles form on top, approximately 3 minutes.  Flip and cook for an addition minute or two.
Note: some of the batter will seep through the hole of the pineapple ring, so you'll want to flip one more time and cook for 30 seconds to 1 minute.

Dust with confectioners' sugar and serve with syrup.

Yields:  8-10 pancakes
adapted from my lemon poppyseed pancakes


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