Pineapple Upside Down Pancakes

     Today is one of those rare days when I actually wanted to make breakfast.  My husband is thrilled whenever I have one of these days because they don't happen very often.  Typically I'm the person who can have either a yogurt or a piece of toast every morning and call that breakfast.  I rarely make a big, hot breakfast because to be honest, I just don't really care for breakfast food.

      There are 2 exceptions to that rule.  I do enjoy hash browns and I do like pancakes.  So this morning I went flipping through my file of clipped breakfast recipes and came to one labeled pineapple upside down pancakes.  Now when I do end up eating pancakes I love them with fruit on top.  I've never had a pancake with pineapple but it sounded amazing.

      The pineapple is cooked with butter and then covered in a rum and brown sugar sauce.  Cinnamon and nutmeg are sprinkled on top.  The smell is incredible.  The pancake recipe was similar to the one I normally use and they turned out fluffy and delicious.  The pineapple and syrupy sauce are then poured over top of the pancakes so there is no need for butter or syrup.  The pancakes were amazing-sweet, a bit tart, with hints of caramel.  Both Frank and I agreed, this will be on the menu next time we have overnight guests.

Pineapple Upside-Down Pancakes (adapted from Bon Appetit )
For the pineapple:
1 T. butter
1 t. cinnamon
1/2 t. nutmeg
1 large pineapple, cut into cubes
1/4 c. rum
1/4 c. brown sugar
1 t. vanilla

For the pancakes:
1 c. flour
3 T. sugar
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. low fat milk
1 egg
1 T butter
1 t. vanilla 

1.  In a medium skillet over medium heat, melt the butter.  Cook until it begins to brown, about 2 minutes.

2.  Add the pineapple cubes as well as the cinnamon and nutmeg.  Cook for 6-7 minutes or until the pineapple is lightly browned.

3.  Remove the pan from the heat and add in the rum and brown sugar.  Mix well and then return to medium high heat.  Cook for 5-10 minutes or until the sauce is thick and syrupy.  Remove from heat and stir in the vanilla.

4.  In a medium bowl combine the flour, sugar, baking soda, baking powder, and salt.

5.  Mix in the milk, egg, butter, and vanilla.  Whisk until smooth.

6.  Heat a large skillet over medium heat.  Spray with cooking spray.

7.  Pour 1/4 cup of batter into the skillet for each pancake.  I cooked 2 at a time.  Cook the pancake until it bubbles on top.  Flip it over and cook for an additional minute.

8.  Remove the pancake to a plate and top with pineapple and sauce.

This post linked to:
Shine on Friday, 5 Minutes for Food, Foodtastic Friday, Foodie Friday,

     Today is one of those rare days when I actually wanted to make breakfast.  My husband is thrilled whenever I have one of these days because they don't happen very often.  Typically I'm the person who can have either a yogurt or a piece of toast every morning and call that breakfast.  I rarely make a big, hot breakfast because to be honest, I just don't really care for breakfast food.

      There are 2 exceptions to that rule.  I do enjoy hash browns and I do like pancakes.  So this morning I went flipping through my file of clipped breakfast recipes and came to one labeled pineapple upside down pancakes.  Now when I do end up eating pancakes I love them with fruit on top.  I've never had a pancake with pineapple but it sounded amazing.

      The pineapple is cooked with butter and then covered in a rum and brown sugar sauce.  Cinnamon and nutmeg are sprinkled on top.  The smell is incredible.  The pancake recipe was similar to the one I normally use and they turned out fluffy and delicious.  The pineapple and syrupy sauce are then poured over top of the pancakes so there is no need for butter or syrup.  The pancakes were amazing-sweet, a bit tart, with hints of caramel.  Both Frank and I agreed, this will be on the menu next time we have overnight guests.

Pineapple Upside-Down Pancakes (adapted from Bon Appetit )
For the pineapple:
1 T. butter
1 t. cinnamon
1/2 t. nutmeg
1 large pineapple, cut into cubes
1/4 c. rum
1/4 c. brown sugar
1 t. vanilla

For the pancakes:
1 c. flour
3 T. sugar
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. low fat milk
1 egg
1 T butter
1 t. vanilla 

1.  In a medium skillet over medium heat, melt the butter.  Cook until it begins to brown, about 2 minutes.

2.  Add the pineapple cubes as well as the cinnamon and nutmeg.  Cook for 6-7 minutes or until the pineapple is lightly browned.

3.  Remove the pan from the heat and add in the rum and brown sugar.  Mix well and then return to medium high heat.  Cook for 5-10 minutes or until the sauce is thick and syrupy.  Remove from heat and stir in the vanilla.

4.  In a medium bowl combine the flour, sugar, baking soda, baking powder, and salt.

5.  Mix in the milk, egg, butter, and vanilla.  Whisk until smooth.

6.  Heat a large skillet over medium heat.  Spray with cooking spray.

7.  Pour 1/4 cup of batter into the skillet for each pancake.  I cooked 2 at a time.  Cook the pancake until it bubbles on top.  Flip it over and cook for an additional minute.

8.  Remove the pancake to a plate and top with pineapple and sauce.

This post linked to:
Shine on Friday, 5 Minutes for Food, Foodtastic Friday, Foodie Friday,