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
SPICED MAPLE PANCAKES
I loved the texture and flavor of the original recipe, but I love cinnamon, cloves, and nutmeg in my recipes. Enjoy! Of course with any pancakes you can add chocolate chips, blueberries, etc. while cooking. It tastes great with dark chocolate chunks. Make sure you add them on top just before the bubbles all pop and before you flip them so the chocolate doesn't melt so much.
Provided by SusieQ88
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 5
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, and salt together in a bowl.
- Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
- Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 25.8 g, Cholesterol 41.1 mg, Fat 9.8 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 2.3 g, Sodium 414.9 mg, Sugar 5 g
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.
SPICED APPLE TOPPING FOR PANCAKES
Autumn-spiced apples to serve on top of pancakes, oatmeal, waffles, or as-is. Top with ice cream for a real treat or Greek yogurt for a guilt-free dessert.
Provided by Chef V
Categories Apple Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Combine flour, cinnamon, nutmeg, cloves, and salt in a small bowl.
- Grease a pie pan or 8-inch square baking pan with cooking spray. Place apple slices in the prepared pan and sprinkle with flour mixture. Drizzle milk, maple syrup, and vanilla over top; toss to coat.
- Bake in the preheated oven until apples are tender (not mushy), 25 to 30 minutes.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 25.5 g, Fat 0.4 g, Fiber 2.9 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 35.4 mg, Sugar 19.5 g
HONEY BUTTER SYRUP (GOES GREAT ON PANCAKES!)
This is my favorite topping for pancakes. I don't really care for maple syrup, so I found a recipe and made some slight variations. You can add more/less honey according to your taste or substitute molasses or maple syrup if you like that better.
Provided by Missmagill
Categories Sauces
Time 10m
Yield 2 tbsp, 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a pot on the stove.
- Remove from heat and transfer to a bowl.
- Add honey (TIP: When measuring honey, add some oil to the measure so it won't stick as much), milk and spices.
- Stir and add to whatever you desire for a sweet treat that is moderately healthy!:).
Nutrition Facts : Calories 169.3, Fat 15.4, SaturatedFat 9.8, Cholesterol 41, Sodium 110.6, Carbohydrate 8.8, Sugar 8.6, Protein 0.3
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.
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- In a large mixing bowl, make the pancake batter by stirring together crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. You want it to remain thin enough to spread slightly, without being runny.
- Heat a heavy flat nonstick griddle or skillet over medium-high heat. Pour pancake batter in 1/4 cup scoops onto the griddle or skillet. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm until serving (a 200 degree oven and a cookie sheet works great for this).
- Make the syrup by melting butter in a medium-size saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer 4 minutes. Store in a heat-safe airtight container in the refrigerator.
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