½ cup butter (110 g), 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar (55 g)
1 ½ fl oz spiced rum (45 mL), optional
20 oz canned pineapple ring with juice (600 mL), 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry
Nutrition Info
Calories 655
Fat 24g
Carbs 96g
Fiber 3g
Sugar 40g
Protein 10g
How to Make It
1. Step
To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
2. Step
Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
3. Step
Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
4. Step
Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
5. Step
Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
6. Step
Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
7. Step
Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
8. Step
Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
9. Step
Serve pancakes warm with reserved pineapple syrup.
