Eggless Pineapple Upside-down Pancake


Ingredients 2 cups plain flour 2 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¼ cup sugar 2 tablespoon brown sugar 1½ cup milk ½ teaspoon vanilla extract ½ cup butter plus extra for frying the pancakes 1 cup pineapple juice I used the juice from tinned pineapple rings 1 can pineapple ring A few cherries glazed

In a saucepan, 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. 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 nonstick 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