At Casa K2 we started out our day with a new recipe from my friend Charlie. Love pancakes, but have never thought to upsidedown them this way. The fresh pineapple is awesome and the brown sugar subtle, topped with your favorite syrup, it's a refreshing way to enjoy breakfast.
Disclaimer: Despite my many culinary accomplishments, there are three simple items I have not yet mastered the art of "perfect" for -- meatloaf, coffee, and pancakes. Perfectly round and golden brown pancakes are a rare and exotic occurrence in my kitchen so if you look at photo and think, wow, so not pretty, there's a reason for it.
Charlie's Upsidedown Pineapple Pancakes
1 cup buttermilk pancake mix
1/2 cup water
2 tbsp pineapple juice
1 thick slice fresh pineapple (or the pre-cut equivalent), chopped
3-4 tsp brown sugar
Chop your pineapple and place on a paper towel to drain any excess liquid. Let sit.
In a medium bowl, mix pancake mix, water and pineapple juice. Will be fairly thick.
In a small bowl, toss pineapple pieces with brown sugar to coat.
Fold pineapple into pancake batter.
On a medium-hot griddle or in a pre-heated saute pan, drop 3-4 tbsp of batter. Once they start to bubble, flip until other side is golden brown.
Serve up with syrup, a dollop of whipped cream and top with a maraschino cherry. NOM!
Makes about half a dozen 5" pancakes.
NOTES
Was thinking that if you wanted to adult this up for an evening brunch or turn it into a fancy dessert course, you could replace 1 tbsp of pineapple juice with 1 tsbp of rum, garnish with toasted coconut, add some spiced rum to your syrup and take it in a pina colada route instead.
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