Pineapple Upside Down Pancakes
- For the batter
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 2 eggs
- 6 cups milk
- 2 tablespoons unsalted butter, melted
- For the pineapple
- 2 pineapples
- 1 cup Meyer Rum
- 1/4 cup dark brown sugar
- 1 cinnamon stick, cut in 1/4 segments
- 2 tablespoons unsalted butter
Adapted from foodrepublic.com
For the pancake batter:
In a large bowl, sift the dry ingredients (flour, baking soda, baking powder, and sugar) together.
Fold in wet ingredients (vanilla extract, eggs, milk, butter), and mix until smooth.
For the pineapple:
Peel and core pineapple, slicing into 1/2 inch circles.
Place butter in sauté pan with the cinnamon stick.
Melt the butter until it turns brown.
Add pineapple and Sauté on both sides.
Deglaze pan with Meyer rum.
Add brown sugar and stir.
Remove pineapple and set aside to cool.
Heat a lightly oiled frying pan over medium high heat.
Using a 3” ring mold and a 4oz ladle spoon, pour pancake batter into the ring mold.
Add cooled pineapple to each ring mold.
Cook until pancake bottoms are golden brown on one side.
Flip the pancake and remove the ring mold.
Cook through, and transfer to a plate.