PINEAPPLE UPSIDE-DOWN PANCAKES
Steps:
- Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
- Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
- While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
- Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.
PINEAPPLE PANCAKES
Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the "Cook's Encyclopedia"
Provided by Lorac
Categories Breakfast
Time 25m
Yield 24 pancakes
Number Of Ingredients 7
Steps:
- Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
- Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
- In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
- Turn the drop pancakes and cook until the underside is golden.
- Continue to cook in batches.
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 69.3, Carbohydrate 6.2, Fiber 0.2, Sugar 1.9, Protein 0.8
PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE
You haven't had pancakes until you've had these pineapple upside-down pancakes! Some of the most delicious things you will ever eat for breakfast!
Provided by Nick Parker
Categories Pancakes
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
- Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
- Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
- Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
- Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 35.9 g, Cholesterol 131.8 mg, Fat 30 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 18.1 g, Sodium 431.1 mg, Sugar 13.1 g
PINEAPPLE UPSIDE DOWN PANCAKE
Make and share this Pineapple Upside Down Pancake recipe from Food.com.
Provided by Honeym
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Bisquick, milk, white sugar, egg and vanilla extract in a bowl.
- Heat pan. Spray with Pam cooking spray.
- Pour 1/4 cup of batter for each pancake.
- Before flipping, sprinkle brown sugar and pineapple on each pancake.
PINEAPPLE UPSIDE-DOWN PANCAKES
Categories Rum Fruit Breakfast Brunch Vegetarian Low Cal Low Sodium Tropical Fruit Pineapple Spirit Buttermilk Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes eight 4" pancakes
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.
PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry
Provided by Jordan Kenna
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
- Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
- Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
- Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
- Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
- Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
- Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
- Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
- Serve pancakes warm with reserved pineapple syrup.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 96 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, Sugar 40 grams
AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES
These American-style pancakes are easier to make than traditional ones
Provided by Mary Cadogan
Categories Breakfast, Brunch, Dessert, Dinner, Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
- Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
- Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
- Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
PINEAPPLE COCONUT PANCAKES
Bisquick pancakes made with pineapple juice and milk, no egg. Thick with juicy chunks of pineapple and sweetened coconut. Best served with more pineapple juice over top!
Provided by Christineyy
Categories Breads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the pineapple chunks with a fork, combine all ingredients except coconut.
- Spoon about 3 tbsp of batter onto hot, greased griddle. Top with some shredded coconut and spread about 1 more tbsp batter over coconut. while the first side is still cooking.
- Flip and brown second side. Repeat for rest of batter.
- Top warm pancakes with butter and more pineapple juice!
Nutrition Facts : Calories 143, Fat 4.7, SaturatedFat 1.2, Cholesterol 0.9, Sodium 392.2, Carbohydrate 21.9, Fiber 0.7, Sugar 5, Protein 3.1
ISLAND PINEAPPLE PANCAKES
With these pineapple and coconut pancakes, you can have a morning Hawaiian getaway right in your kitchen. These are sure to become a weekend ritual and will definitely impress any visiting guests.
Provided by ScratchCook
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 33 g, Cholesterol 40.4 mg, Fat 15.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 398.6 mg, Sugar 17.3 g
PINEAPPLE-COCONUT PANCAKES
Start your day off on a high note with our Pineapple-Coconut Pancake recipe. Three ingredients and five minutes are all it takes to prepare Pineapple-Coconut Pancakes. When it's this easy to serve something special, why hesitate? Try Pineapple-Coconut Pancakes today.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 5m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Heat pancakes as directed on package.
- Spread with cream cheese spread.
- Top with coconut.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
PINEAPPLE OATMEAL PANCAKES (GLUTEN-FREE)
Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week!
Provided by kitchengrrl
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
- In separate bowl, mix the eggs and milk with the pineapple pieces and their juice. (I didn't have crushed pineapple, so I threw a 20 oz can of chunks into the blender and pulsed a few times. It came out just fine.).
- Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter sit a couple minutes before using. The batter is ready when the magic of chemistry has made everything thick and bubbly!
- Heat your griddle or fry pan to medium-low. (These pancakes need to cook a while to set up properly.) When a drop of water sizzles on the surface, the griddle or pan is ready to go. Put a pat of butter on a paper towel, swirl it around your pan to coat, then dollop the batter in 1/4 cup amounts for each pancake.
- In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.
- Serve right away with or without maple syrup. Surprisingly, I liked mine even better without.
Nutrition Facts : Calories 261.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 97.4, Sodium 329.1, Carbohydrate 34.2, Fiber 3.1, Sugar 14.2, Protein 7.1
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