Pineapple Upside-Down Pancakes
A delightful twist on the classic pancake recipe, featuring sweet and tangy pineapple and cherries for a fun family meal.
Ingredients
For the caramel base
- 3 tablespoons butter rich and creamy, for melting
- 1/4 cup brown sugar aromatic and caramel-like
- 4 rings pineapple fresh or canned, juicy and sweet
- 4 pieces maraschino cherries bright and vibrant
For the pancake batter
- 1 cup all-purpose flour tender and fluffy
- 1 tablespoon sugar sweet and pure
- 1 teaspoon baking powder for lightness
- 1/2 teaspoon baking soda to help it rise
- 1/4 teaspoon salt to enhance flavors
- 3/4 cup buttermilk creamy and tangy
- 1 large egg fresh and wholesome
- 2 tablespoons butter melted, for richness
Instructions
Preparation
- Melt 3 tablespoons of butter in a non-stick skillet over medium heat.
- Stir in the brown sugar until it dissolves and becomes bubbly, about 1 minute.
- Place the pineapple rings in the bubbling sugar mixture and add a maraschino cherry in the center of each ring.
- Cook for around 2 minutes until the fruit is caramelized, then remove from the skillet.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, and melted butter until smooth.
- Slowly combine wet and dry ingredients, stirring until blended, leaving some lumps.
Cooking
- Return the skillet with the caramel sauce to medium heat.
- Place the caramelized pineapple rings back in the skillet and pour 1/4 cup of batter over each ring.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Transfer the pancakes to plates upside down, drizzle with leftover caramel sauce, and serve warm.
Notes
Ensure your skillet is non-stick for best results. Let the batter sit for a few minutes before cooking for fluffiness. Consider healthier alternatives like whole wheat flour or low-fat buttermilk.