Okay, I’ll admit it: I’m one of those people that skip breakfast way too frequently. Why? It’s not that I don’t like breakfast, it’s that I just really love sleep and I’ll sacrifice that morning meal to hit that snooze button a few more times. I know, I know… bad idea. But folks, this is about to change because I just came across a mouthwatering breakfast recipe that’ll motivate even the snooziest (is this even a word?) of us to get up early in the morning: pineapple upside-down pancakes! Thanks to Michael Mech, the Bungalow Chef for eHow Food, we have this incredibly delicious and easy recipe! [googlead]
- Cored fresh pineapple
- 4 ounces brown sugar
- 6 ounces butter
- 2 ½ cups of cake flour
- 2 tablespoons of baking powder
- 2 tablespoons baking soda
- ¼ teaspoon salt
- 2 ½ cups of milk
- ¼ cup of granulated sugar
- ¼ teaspoon vanilla extract
- Maraschino cherries
- Caramelize the pineapples rings by melting 4 ounces of butter in a large saucepan and adding the sugar. Cook each side of the rings for several seconds.
- In a large bowl, whisk together the cake flour, baking soda, baking powder and salt.
- In another bowl, mix the milk, sugar, and vanilla extract together. Then combine the wet mixture with the dry ingredients.
- After the mixtures are combined to a thick consistency, add ¼ cup of melted butter.
- Pour a half cup of the pancake batter onto a griddle. Add a pineapple ring and a maraschino cherry.
- Flip the pancake and allow it to cook. Remove from the griddle.