"If I call you darling, will you make me pancakes?" -Unknown
I should have had this posted sooner, but it's Spring Break around here, and my daughter and I took advantage of the time to go on our first college visit. She is a junior and well, college is just around the corner. I am not sure how she got to be almost ready for college, since yesterday she was just kicking around her first soccer ball, but there you have it! We had a really nice time on a very long road trip. More of that to come!
Speaking of my daughter, she has always loved pancakes. We have a local eatery called Snooze. We don't go often, but when we do, she always orders the Pineapple Upside Down Pancakes. So I thought I'd surprise her with my version. They turned out really well , and she gave them two thumbs up. The base pancake recipe you will use is my tried and true one for deliciously light, fluffy and wonderfully flavorful "Best Ever" buttermilk pancakes. The link is in the recipe below. You will enjoy these for weekend breakfasts and weeknight dinners, if you are anything like us.
Glazed Pineapple-Upside Down Pancakes with Honey-Cinnamon Butter
Makes approx 12
1 Recipe Best Ever Pancakes
3/4 cups chopped fresh, ripe pineapple
granulated sugar for sprinkling
3/4 cup (6 ounces) softened unsalted butter, divided
3/8 teaspoon ground cinnamon
1 Tablespoon mild honey
1 cup powdered sugar, sifted
2 Tablespoons heavy cream
1/4 teaspoon vanilla
1. Make Cinnamon-Honey Butter: Combine 1/2 cup softened butter with honey and cinnamon. Combine well. (can be made several days ahead, place in an airtight container and refrigerate. Bring to room temperature before using). Set aside.
2. Make Glaze: Melt remaining 4 Tablespoons of butter. Stir in powdered sugar, vanilla and cream, to make a drizzling consistency, adding more cream as necessary. Set aside.
3. Preheat your griddle to medium (that's 350 degrees F on my electric griddle). Meanwhile prepare the Best Ever Pancakes according to directions.
4. When griddle is hot, grease with butter or shortening. Drop about 1/4 cupfuls of batter onto hot griddle.
Evenly divide the chopped pineapple over the pancakes (approx 1 heaping tablespoon). Sprinkle approx 1/4 teaspoon of granulated sugar over the pineapple side of each pancake.
5. Flip pancakes and continue to cook until done, about 1-2 more minutes, depending on how hot your griddle is. Repeat with remaining batter until it's all used up. You can keep previous batch warm in preheated 200 degree oven until ready to serve, if desired.
6. Serve pancakes topped with a dollop of cinnamon butter and drizzle with glaze. Warm, pure maple syrup on the side is also wonderful.
From my kitchen to your's-enjoy!♥