I am a big fan of breakfast for dinner, have been since my college years. Breakfast for dinner is easy, fast, comforting, and familiar. But what about dessert for dinner? I have had a strange craving for pineapple upside down cake lately, and I am reluctant to bake an entire cake for myself with Thanksgiving right around the corner. Unfortunately, most of my family and friends are not pineapple upside down cake fans. Thus the idea of pineapple upside down pancakes emerged – a less fatty and sweet breakfast version of an upside down cake that mimics the cake’s traditional buttery, pineapple flavors.
- 1 can of sliced Pineapple (you can use fresh pineapple, but then you will also need some pineapple juice)
- 1 cup Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 1-2 tbsp Butter
- Cranberries or Cherries for the center of the pineapple slice (optional)
- Mix you pancake batter:
- Combining the flour, baking powder, salt, and sugar.
- Beat in the eggs, vanilla extract, and 1/2 cup of the pineapple juice from the canned slices.
- Heat a skillet, and place a slice of butter to melt at the center of it.
- Place a slice of pineapple onto of the melted butter, and a heaping spoonful of batter onto of the pineapple slice. The batter should encompass the entire slice of pineapple.
- These pancakes need a slower cook under lower heat then regular pancakes. Allow your pancake to cook until bubbles are visible in the batter, and the batter begins to loose its wet shine.
- Flip the pancake, and brown the other side before removing from the pan, and beginning your next pancake. Once again, beginning with the melted butter.