Pineapple Upside Down Pancakes

PINEAPPLE UPSIDE DOWN PANCAKES

How can you resist these? I mean, look at this. It's another dessert for breakfast kind of meal! They were so damn good!  I make pineapple upside down cakes a lot. My husband takes them to work and everyone gobbles them up. This, my friends, is a genius idea! If this doesn't calm your sweet tooth, I don't know what will! NOM nom nom...

Ingredients:

For the Pancakes: 

2 C. All purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

2 eggs

3 c. buttermilk

4 tbsp melted butter

Butter for cooking or cooking spray

8 pineapple rings

8 maraschino cherries

For the Upside Down Cake Syrup:

1/2 C Brown Sugar

4 tbsp butter

1/4 C Pineapple Juice from can.

1 tbsp Rum (optional)

Set your griddle over medium heat. For the syrup- In a saucepan, melt your butter with the pineapple juice and rum (if using) and add the brown sugar. Let it bubble for a minute and turn it down to low. 

For pancakes, mix dry ingredients and whisk well. Add lightly beaten eggs, buttermilk, and butter and whisk well. Combine to dry ingredients.

Make sure you have your pineapple slices and cherries within arms reach of the griddle. 

Melt butter on griddle or spray with cooking spray. Pour pancakes just big enough to fit the pineapple on. Let it cook about 30 seconds, then add your pineapple and the cherry in the middle. Cook for a good 2 minutes or until the outsides look dry. CAREFULLY flip them. You might need to lift them, spray or butter griddle again, and then flip. I found they stuck to the griddle if I didn't do this. 

When they are fully cooked, place them pineapple side down into your syrup sauce pan and cook about 1 minute.  Serve hot and enjoy! These were sooooo good!

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Kid Approved Quinoa Mini Pancakes

As part of our New Years Resolution, we promised ourselves to eat better.  We are doing just that! (And by we, I mean "I") My three year old is the pickiest child I have ever seen, so I am bound and determined to disguise his horrible eating habits with more nutritional look-alikes.

Quinoa is a high protein grain often substituted for rice. It packs a powerful punch in these delicious and satisfying mini pancakes! I absolutely love them, and my hard to please son did too! Woop woop!

Ingredients:

1 C. Flour
2 tbsp Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
Dash of Nutmeg
1 Egg
1 C. Buttermilk
1 tsp Vanilla
1 C. Cooked Quinoa
2 tbsp Butter, Melted

Combine flour, sugar, baking powder, baking soda, salt and dash of nutmeg in large bowl.  In a separate bowl, combine egg, buttermilk, vanilla and butter. Wisk together and mix into dry ingredients. Fold in the cooked quinoa and mix well. Heat your pan/griddle over medium heat. Spray with cooking spray or melt 1 tsp butter for cooking. Pour on desired size pancakes and cook until bubbly on top. (Edges should start getting dry) Flip and cook until done.

These go great with blueberries inside, bananas on top, and with all kinds of syrup. We often use raw local honey instead of syrup as a healthier option. Enjoy!


Bless This Damn Mess ;-)