Ingredients
For the caramelized pineapple
1 – 20-ounce can pineapple slices
1/2 cup brown sugar
1/4 cup of butter
For the batter
2 1/2 cups cake flour*
2 tablespoons baking powder
2 tablespoons baking soda
1/4 tablespoon salt
2 1/2 cups milk
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup butter, melted
12 Maraschino cherries
*If you cannot find cake flour, you can substitute it with 2 cups and 3 tablespoons of all-purpose flour.
Directions
1. Set a medium saucepan over medium heat and melt 1/4 cup of butter. Add the brown sugar and cook the pineapple rings until they are caramelized.
2. Mix the flour, baking powder, baking soda and salt in a large bowl. Set aside.
3. In a smaller bowl, combine the milk, granulated sugar, cinnamon and vanilla extract. Pour over the dry ingredients and mix with the help of a whisk. Once combined, add the leftover 1/4 cup of melted butter, making sure of mixing it thoroughly.
4. Preheat a non-stick skillet or griddle over medium heat. Add about 1/2 cup of the batter per pancake. Place a caramelized pineapple ring in the middle of each pancake and press it down gently. Add a maraschino cherry in the middle of the pineapple ring.
5. Cook until bubbles start to form on the pancakes’ surface and the bottom is browned and sturdy. (about 1 1/2 minutes). With the help of a big spatula, flip the pancakes (pineapple and cherry included) and cook the other side for about 1 to 1 1/2 half minutes.
6. Serve with the pineapple side up and enjoy!
Pro tip: Leave the batter slightly lumpy for fluffy pancakes.
