Ingredients: |
Ingredients: Caramelized Pineapple & Syrup:
1T Butter
1/4 tsp. Cinnamon, ground or 1 cinnamon stick, broken in half
1 can (20 oz) Pineapple "Tidbits", drained (Reserve juice to make a second syrup if you like)
3/4 c. Dark rum (I once tried "spiced rum" and don't recommend it)
1/4 c Dark brown sugar, packed
Pancakes:
1 c All purpose GF flour (I use Krusteaz or Bob's Red Mill 1-to1 blue label)
1/4 tsp Xanthan gum
3 T Sugar
1 tsp Baking soda
3/4 tsp Salt
1 c. Buttermilk (room temp)
2 Eggs (room temp)
2 T Butter, melted
1/2 tsp Vanilla extract
Topping:
1/2 c Pecan pieces, toasted
Caramelized pineapple (listed above)
1/4 c Unsweetened flake coconut (optional)
Syrup (2 types):
Use the reserved juices from the caramelized pineapple for a dark brown sugar syrup OR take the reserved pineapple juice and simmer on low until it is reduced into a pineapple juice syrup. Both syrups are great on these pancakes and much better than the usual maple syrup.
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Directions: |
Directions:For Caramelized Pineapple:
(This step can be made days in advance and refrigerated. It will save time on the morning of making the pancakes.)
Melt butter and cinnamon in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add drained pineapple tidbits and stir to coat with butter. Spread out in an even layer and, without stirring, cook until light golden brown on one side. When browned, stir and brown the other side. (About 5-9 minutes per side) Remove the hot skillet from the heat and off the fire (because of the need to add the alcoholic/flammable rum). Add rum and brown sugar. Return to stove and relight burner over medium to medium-high heat. Simmer until juices are thick and syrupy. Off heat and with a slotted spoon, remove pineapple to a plate; let cool. Reserve the liquid for the pancake syrup.
For Pancakes:
In a medium bowl, whisk dry ingredients together. Add wet ingredients into the dry ingredients. Whisk until smooth.
Heat griddle or large skillet over medium heat. Lightly coat with oil (wipe off lightly with paper towel). Pour about 1/4c of batter onto griddle for multiple pancakes. Sprinkle on the caramelized pineapple tidbits, pecans and coconut (if using) to the top of the wet pancake. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Flip and cook until pancake is golden brown.
Serve with a Slight drizzle of either the brown sugar caramelized pineapple syrup or the reduced pineapple juice syrup. Don't put too much syrup on these or they will be way too sweet. |
This recipe for Pineapple Upside-Down Pancakes GF is from