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Pineapple Upside-Down Pancakes Recipe

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Ingredients

Adjust Servings:
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened flaked coconut (available in health-food aisle of most major grocery stores)
4 tablespoons unsalted butter
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
2 tablespoons light brown sugar, packed
4 canned pineapple rings, halved (reserve the juice for syrup)
1/2 cup unsweetened pineapple juice (reserved from pineapple rings)
1 tablespoon cornstarch

Nutritional information

927.6
Calories
422 g
Calories From Fat
46.9 g
Total Fat
32.5 g
Saturated Fat
182.1 mg
Cholesterol
1121.5 mg
Sodium
112.4g
Carbs
6.7 g
Dietary Fiber
48.5 g
Sugars
19.4 g
Protein
614 g
Serving Size

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Pineapple Upside-Down Pancakes Recipe

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    Cuisine:

    I can't wait to try this.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup,From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! 😉 Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.,”It’s a keeper!” said my husband when I made this tasty treat. used fresh pineapple instead of canned. And I didn’t have cocnut milk, so I didn’t make the syrup. But the pancake was so moist, we didn’t miss the syrup.,Great recipe I didnt make the syrup just used regular syrup and they were soo delicious also easy to make.


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    Steps

    1
    Done

    Sift Together, Flour, Sugar, Baking Soda and Salt Into a Large Bowl. Add the Coconut.

    2
    Done

    Melt 2 Tablespoons of the Butter in a Medium Sized Bowl Then Whisk in Buttermilk, Milk and Eggs Until Blended.

    3
    Done

    Add Wet Ingredients to the Dry Ingredients and Stir Just Until Combined. Do not Overmix.

    4
    Done

    Preheat Oven to 450 With a Rack on the Bottom.

    5
    Done

    Ready Two Oven Proof 6-Inch Nonstick Skillets by Melting One Tablespoon of the Remaining Butter in Each Pan Over Low Heat.

    6
    Done

    Sprinkle 1 Tablespoon of the Brown Sugar Into Each Skillet & Heat, Stirring, Until Bubbling.

    7
    Done

    Arrange 4 Halved Pineapple Rings in the Bottom of Each Skillet and Heat Until the Butter Is Sizzling.

    8
    Done

    Add Half the Batter to Each Skillet and Bake in the Oven Until Their Tops Are Firm When Pressed Lightly With the Fingertips. About 5-6 Minutes.

    9
    Done

    Invert Pancakes Onto a Plate.

    10
    Done

    Serve With Pineapple Coconut Syrup (below).

    11
    Done

    For Syrup:.

    12
    Done

    Combine the Pineapple Juice and Cornstarch in a Small Saucepan and Stir Until Blended.

    13
    Done

    Add the Coconut Milk and Milk.

    14
    Done

    Heat, Stirring Gently, Until Mixture Thickens Slightly.

    15
    Done

    Remove from Heat.

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    David Fisher

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