Saturday, February 25, 2012

Pineapple Upside-Down Pancakes

I am a bit obsessed with breakfast and brunch. It's my favourite meal of the day - any day. And, if my family allowed me, there would be pancakes for dinner more often!
When I saw this recipe in the current issue (March 2012) of Bon Apetit I knew I had to try it out. I mean, Pineapple Upside Down Pancakes....just screams YUM! I like Pineapple Upside Down Cake too, so pancakes and caramelised pineapple combined in one dish - what could go wrong?
The recipe worked pretty well, the only thing I had to do was to make more syrup - there wasn't enough for me. I also topped my warm pancakes with ice cream. Delish!

Pineapple Upside-Down Pancakes
Makes 8 - 4" pancakes
adapted only so slightly from Bon Apetit Magazine, March 2012 edition

1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
1 large pineapple, peeled and cut into eight 1/4" rounds (you might not use the whole pineapple), cored - use a round cookie cutter to cut out the core in the middle
3/4 cup dark rum
1/4 cup packed brown sugar

1 cup flour
3 tablespoons sugar
1 teaspoon baking sode
3/4 teaspoon salt;
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla
non-stick vegetable spray

To prepare pineapple: Melt butter with cinnamon in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices and cook until light golden brown, 4-5 minutes per side. Add rum and brown sugar. Cook over medium heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.

To make pancakes: Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients and mix until smooth. Heat non-stick pan over medium heat and coat lightly with non-stick spray. Working in batches, pour 1/4 cup measures into pan. Top each pancake with a pineapple slice and cook until golden brown underneath and bubbles form on top. Flip and cook pancake is golden brown. The BA recipe says to finish cooking the pancakes in the oven on a wire rack, but I found by cooking the pancake fromt he beginning with the pineapple ring on top, and over a medium heat, I could cook the pancakes all the way through in the pan, However, if you find your pancakes are not fully cooked in the middle - place them on a wire rack over a baking sheet, and finish cooking them at 325F for about 5 minutes.
Rewarm the pineapple syrup, divide pancakes among plates and drizzle (or drench, like me) with pineapple syrup.
Pure heaven if topped with ice cream :)


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