Who doesn’t look forward to eating hot, fluffy, buttery pancakes for breakfast? A lot of us wouldn’t indulge in the sweet treat every day, but that might change after trying the scrumptious Pineapple Upside Down Pancakes recipe created by Michael Mech, known as the Bungalow Chef. Mech has melded the beloved pancake with the sweetness of pineapple upside down cake to create a delicious, mouthwatering breakfast treat that is to die for.
What You Need:
Dry Ingredients:
2 ½ cups cake flour
2 T. baking powder
2 T. baking soda
¼ t. salt
½ cup brown sugar, packed
¼ cup white sugar
Wet Ingredients:
6 ounces butter, divided
2 ½ cups milk
¼ t. vanilla extract
Other:
12 to 15 fresh, cored pineapple rings
Maraschino cherries
Method:
In a large skillet over medium heat, melt 4 ounces of butter, whisk in brown sugar until dissolved, then caramelize 12-15 pineapple slices on each side (about a minute per side). Set aside.
Next, in a large mixing bowl, add cake flour and then whisk in the baking soda, baking powder and salt.
In another bowl, gently mix the milk, white sugar and vanilla and stir until combined.
Carefully pour the milk mixture into the flour mixture and stir until just combined. The batter will be thick. Add remaining butter (melted) to the batter and stir to combine.
Pour ½ cup (use a measuring cup) of batter to hot griddle. Center one pineapple ring on the batter and press down gently. Add a Maraschino cherry to the center of the pineapple ring. Cook until bubbles form, flip once and cook until done, and then enjoy the best tasting pancakes in the world!
Yields 12-15 pancakes.