Pineapple Upside Down Pancakes

Servings: 4-5

INGREDIENTS

2 cups flour

2 teaspoons baking powder

1½ teaspoons baking soda

½ teaspoon salt

¼ cup sugar

1½ cups milk

½ teaspoon vanilla extract

½ cup butter, plus additional for frying

¼ cup brown sugar

1½ ounces spiced rum, optional

1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit)

Maraschino cherries

PREPARATION

1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

2. Add the remaining ¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. 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.

3. 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.

4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. 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.

5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

6. Serve pancakes warm with reserved pineapple syrup.

7. Enjoy!