Snooze Pineapple Upside Down Pancake Recipes

SUNDAY MORNING PINEAPPLE UPSIDE DOWN PANCAKES

Steps:

• Heat a cast iron skillet or griddle over medium heat for 2 minutes.
• Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl..Whisk the Sour cream, milk, eggs and vanilla in a separate bowl and stir them into the flour mixture,be careful not to over mix.
• Melt about a tablespoon of butter or oil in your skillet or griddle. Depending on how wide your skillet is add the pineapple slices, add one slice for each pancake, make sure you will have enough space in between the pancakes. Cook the pineapple slices for 2 minutes on the first side, sprinkle brown sugar, then flip. After you filled pour 1/4 cup of batter on each pancake. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. flip them carefully and cook for about a minute on the other side. Repeat with remaining batter. Serve in a stack, topped with a pat of butter, a cascade of maple syrup and a sprinkle of cinnamon.

PINEAPPLE UPSIDE-DOWN PANCAKE

Steps:

• Heat a griddle to medium heat
• Rub each pineapple ring with a little brown sugar
• Place a little butter on the griddle
• Once melted, place a pineapple ring onto the griddle
• Place a maraschino cherry inside the pineapple ring
• Ladle about 1/4 cup of pancake batter over the top of the pineapple
• Cook for about 1-2 minutes and flip
• Cook for another 1/2 minute
• Top with whipped cream and serve

PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

PINEAPPLE UPSIDE DOWN PANCAKES

Steps:

• Sift the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg together in a large bowl.
• Add in the buttermilk, egg, brown sugar, vanilla extract, and almond extract.
• Mix everything until well combined.
• Add in the crushed pineapple, and fold in.
• Be sure to not over mix the batter!
• Preheat your griddle or pan or medium heat.
• Melt butter on the griddle, then pour the pancake batter.
• You can make the pancakes as small or as big as you want.
• Cook the pancakes until they are golden brown.
• Plate, then add whipped cream and cherries on top.
• Enjoy!

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Use a 1 to 2-inch biscuit or round cookie cutter to core each pineapple round.
• Heat griddle or skillet over medium heat. Brush lightly with butter or oil. Cook pineapple rings 2 minutes. Sprinkle with brown sugar, then flip and cook another 2 minutes until caramelized. Transfer to a plate.
• Combine Bisquick™, milk, vegetable oil and eggs; stir until combined. Pour 1/4-cupfuls batter onto hot griddle, then top each pancake with a pineapple ring. Cook 3 to 4 minutes until bubbles form on the surface and edges are dry; flip and cook another 2 minutes until cooked through.
• In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar and cinnamon on high speed until stiff peaks form. Top pancakes with maple syrup, whipped cream and maraschino cherries.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about ½ cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder and salt.
• In a separate small bowl, whisk together the eggs, buttermilk, whole milk and vanilla.
• Whisk the wet ingredients into the dry until combined.
• Melt a small nub of butter in a large nonstick skillet over medium heat.
• Once the butter has melted, add a pineapple ring to center of the pan and sprinkle it with a large pinch of the remaining brown sugar. Flip the pineapple over after about 1 minute.
• Pour 1/4 cup of batter over the caramelized pineapple ring, allowing it to completely cover the fruit.
• Cook the pancake until bubbles form across the surface of the batter and the edges are crispy.
• Carefully flip the pancake over and cook until golden brown and crisp on the other side.
• Top the pancakes with the whipped cream mixture, followed by unsweetened coconut flakes and maraschino cherries if desired.
• Carefully open the chilled can of coconut milk and scoop the coconut cream solids into a chilled mixing bowl.
• Beat the coconut cream using an electric hand mixer set to medium speed for about 7 to 8 minutes until thickened.
• Gradually add the honey to the coconut cream and beat until stiff peaks form.

PINEAPPLE UPSIDE DOWN SHEET PAN PANCAKES

Steps:

• Heat oven to 350˚F. Line a 13x9-inch jelly roll pan with parchment paper or foil.
• Pour melted butter into the jelly roll pan, then sprinkle with brown sugar.
• Arrange pineapple slices over brown sugar. Place a cherry in the center of each pineapple slice.
• In large bowl, combine pineapple juice, water and pancake mix and whisk until smooth.
• Pour batter over pineapple slices and gently spread until evenly covered.
• Bake for 15-17 minutes or until a knife is inserted and comes out clean.
• Allow to cool for 10 minutes. Once cooled, position a large cutting board or serving platter over pan. Carefully flip sheet pan pancakes onto board and remove lining.
• Cut into squares and serve.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• For pineapple:
• Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
• For pancakes:
• Preheat oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
• Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
• Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.