Feeds:
Posts
Comments

Posts Tagged ‘rum’

Pineapple is a favorite in my household, so when I came across this recipe, I had to try it out! It got 2 thumbs up from all members of the fam…even from our own little pancake, Finley. 🙂

Pineapple Upside-Down Pancakes

Makes 8 pancakes

For the pineapple:

1 T butter

1 cinnamon stick, broken in half

8 fresh pineapple rings (1/2 thick)

1 1/2 c dark rum (I used Gosling’s)

1/2 c packed dark brown sugar

For the pancakes:

1 c flour

3 T sugar

1 t baking soda

3/4 t salt

1 c buttermilk

1 egg

2 T butter, melted

1/2 t vanilla extract

Nonstick cooking spray

Directions:

Melt the 1 T butter with cinnamon stick in a large non-stick pan over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices and cook until caramelized, about 4-5 minutes per side.

Pineapple Rings Caramelizing

Remove pan from heat. Add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple slices to a plate and set aside. Reserve syrup.

Preheat oven to 325 degrees. Set a wire rack on a baking sheet and set inside oven. Whisk flour, sugar, baking soda and salt in a large bowl.  Add buttermilk, egg, melted butter and vanilla. Whisk until smooth.

Heat griddle or skillet over medium heat. Spray lightly with nonstick cooking spray. Add 1/4-cupfuls of batter to griddle, working in batches. Cook pancakes until bubbles begin to form on top and undersides are golden brown. Top each pancake with a pineapple slice and flip.

Pancakes Topped with Pineapple Slice

Cook until golden brown. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.

Rewarm rum syrup and drizzle over pancakes.

Pineapple Upside-Down Pancakes

Enjoy!

Advertisements

Read Full Post »