Sunday Morning Pineapple Upside Down Pancakes
User Reviews
4.8
16 reviews
Excellent
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Cook Time
10 mins
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Total Time
10 mins
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Servings
10 pancakes
Sunday Morning Pineapple Upside Down Pancakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- Batter
- 1/2 cup sour cream
- 1/2 milk
- 1 egg large
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 2 tablespoons butter melted, unsalted
- 1 teaspoon cinnamon powdered, for garnish
- 1/ 2 teaspoon salt
- pineapple
- 1 20 pineapple peeled, cut into eight 1/2" rounds, cored ( we used can the can, z can sliced or 1 small pineapple
- 1/4 cup dark brown sugar packed
- butter or oil for pan
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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