Pineapple upside down cake – give way! Here comes the pineapple upside down pancake!
These delicious eggfree pancakes are just the perfect way to bring the tropical flavours right to your dining table. This easy to make recipe is sure to delight everyone in your family and is such a fun way to make anyone’s day a bit more special.
I first saw the recipe here and was sure I have to try it. Made it for a Saturday brunch and sure enough, was loved by all of us. It has made it to a top spot on our favourite brunch list.
If you love pineapple upside down cake, you will go head over heels on this one! Perfectly sweetened pancakes with pineapples, cherries and served with a warm pineapple syrup – you won’t think twice before making them time and again!
Plain flour – 2 cups
Baking powder – 2 tsp
Baking soda – 1 ½ tsp
Salt – ½ tsp
Sugar – ¼ cup
Milk – 1 ½ cup
Vanilla extract – ½ tsp
Butter – ½ cup, plus extra for frying the pancakes
Pineapple juice – 1 cup (I used the juice from tinned pineapple rings)
Pineapple rings in juice – 1 can
- In a sauce pan, add ¼ cup butter, brown sugar and ½ cup pineapple juice. Bring it to a boil to let the sugar melt and caramelise. Simmer for a few minutes until it has a consistency of syrup. Set aside until serving
- In a large mixing bowl, add flour, baking powder, baking soda, salt and sugar, and combine well. Add milk, ½ cup pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk them well to form the batter. Set aside for 10 minutes
- Heat a non stick pan and melt a small amount of butter. Place a pineapple ring and cook on medium flame until it caramelises on one side
- Flip it and place 1-2 glazed cherries in the core of the pineapple ring
- Pour a ladle of batter over it. Let it cook until the top starts to bubble
- Carefully flip it and cook for another 1-2 minutes
- Serve hot with warm pineapple syrup