Pineapple Upside Down Pancakes

Ingredients

• 1 large pineapple
• 2 tablespoons butter
• 1 cinnamon stick
• 1 cup dark rum
• 1/3 cup dark brown sugar

Batter

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

Steps

1. 1

   Peel pineapple and cut into 1/2-inch slices. Use a small round cookie cutter to cut the core out of each piece.

2. 2

   In a large skillet, melt butter with cinnamon stick over medium heat. Cook until butter starts to brown, about 2 minutes.

3. 3

   Add pineapple slices and cook 3 to 4 minutes per side. Remove pan from heat and add rum and brown sugar. Place pan back on heat and cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate and reserve syrup.

4. 4

   Heat oven to 325 degrees and set a wire rack on a rimmed baking sheet.

5. 5

   To make batter, whisk flour, sugar, baking soda, and salt.

6. 6

   Add buttermilk, egg, melted butter, and vanilla. Whisk until blended.

7. 7

   Heat a large skillet or griddle over medium heat. Coat with cooking spray. For each pancake, pour 1/4 cup batter onto skillet. Let cook until bubbles form on top. Place pineapple slices on top and carefully flip pancakes over. Cook for 2 minutes and then place on prepared rack. Place rack in oven until cooked through, about 5 minutes.

8. 8

   Serve pancakes with reserved syrup.