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
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
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 UPSIDE DOWN PANCAKES
This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter.
Provided by ShortieNJ
Categories Breakfast
Time 1h30m
Yield 12-16 pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
- Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
- Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
- Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
- Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
- Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
- Serve pineapple side up.
- Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).
Nutrition Facts : Calories 338.8, Fat 10.4, SaturatedFat 2.8, Cholesterol 79, Sodium 333.9, Carbohydrate 53.4, Fiber 6.6, Sugar 22.3, Protein 11.4
UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP
From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.
Provided by Tinkerbell
Categories Breakfast
Time 20m
Yield 2 6-1/2 inch pancakes, 2 serving(s)
Number Of Ingredients 15
Steps:
- Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
- Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
- Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Preheat oven to 450° with a rack on the bottom.
- Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
- Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
- Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
- Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
- Invert pancakes onto a plate.
- Serve with Pineapple Coconut Syrup (below).
- For Syrup:.
- Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
- Add the coconut milk and milk.
- Heat, stirring gently, until mixture thickens slightly.
- Remove from heat.
- Serve warm or at room temperature.
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
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