What a treat...this week, fresh pineapples are only 99 cents a piece at our local grocery store! I think we will start with this recipe and work our way through all our pineapple favorites!
Newman's first law...
"It is useless to put on your brakes when you are upside down."
~ Paul Newman
Pineapple Upside Down
Pancakes
4
tbsp unsalted butter, softened
1
tbsp cinnamon
1
large pineapple, peeled, sliced into eight 1/2" rounds…cored
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|
1
cup all-purpose whole wheat flour
1
tsp baking soda
3/4
tsp salt
1
cup almond milk
1
large egg
1/2
teaspoon vanilla extract
nonstick
vegetable oil spray
Melt
2 tbsp butter in a large heavy skillet over medium heat.
Add
the cinnamon…cook until butter begins to brown and your kitchen smells cinnamon-y and delicious... about 2 minutes.
Add
in the pineapple slices, and cook
until light golden brown,about 4 minutes per side.
Sprinkle in the brown sugar and cook a few more moments until the juices are thick and
syrupy.
Transfer
the pineapple to a plate to let cool.
Set
the syrup aside for later.
Preheat
oven to 325°F.
Set
a wire cookie rack on a baking sheet.
Whisk
the flour, baking soda and salt together in a large bowl.
Add
the almond milk, egg, vanilla and remaining 2 tbsp butter and whisk
until smooth.
Heat
a griddle or large heavy skillet over medium heat.
Lightly
coat with nonstick spray
Pour the
batter by 1/4-cupfuls onto griddle.
After one minute, top
each pancake with a pineapple ring.
Continue cooking
until the bottom is golden brown...about one more minute.
Flip…cook
until pancake is golden brown...2 more minutes.
Place
pancakes on prepared rack and bake in the
oven for 5 minutes.
Serve with the scrumptious reserved pineapple/brown sugar
syrup.
From: "Love Fest: Every Day Celebrations and Exclamation Point Meals For Those You Love and Cherish" by Mango Dragonfly
Available on Amazon.com
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