Pancakes are often an ideal and satisfying meatless dinner solution. You won’t be leaving the table hungry. Needless to say, these are perfectly sweet for breakfast or brunch too.
My [highlight]Upside-Down Pineapple Cake[/highlight], that was inspired by my mom’s cherished dessert that appeared often at the table, was also the inspiring factor for these delights. The caramelized pineapple is absolutely divine and because it’s naturally sweet, you can have your cake and eat it too. Spoil your mom with these for mother’s day or just because you love your mom.
Pineapple Upside-Down Pancakes
To make the pancakes:
- 2/3 cup rolled or steel-cut oats
- 1/3 cup plain whole fat yogurt
- 2/3 cup whole milk
- 4 eggs
- 1/4 teaspoon almond extract
- 1 1/3 cups unbleached white flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon unsalted butter
- 1/4 cup packed brown sugar
- 1/2 stick cinnamon (1/4 teaspoon ground cinnamon)
- 8 fresh pineapple rings
Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean kitchen towel and let rest overnight or for 6 – 8 hours at room temperature. Beat the milk, eggs and almond extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined. Let stand while you prepare the pineapple.
Combine the butter, brown sugar and cinnamon in a large cast-iron or heavy-bottomed non-stick skillet and melt the butter over medium heat. Layer the pineapple rings and cook gently for 4 to 5 minutes a side or until a light golden brown. Remove from heat and transfer the pineapple rings to a plate.
Wipe the skillet clean and return to the stove. Heat a few teaspoons of oil in the skillet over medium heat. When hot, drop 1/4 cup portions of the batter into the pan. Cook each pancake for 4 to 5 minutes or until bubbles appear on the surface and the edges are separated from the pan. Top each pancake with a pineapple ring, then flip and cook for another few minutes or until both sides are golden brown. Add more oil to the pan as needed.
Serve hot or warm, topped with whipped cream, maple syrup, fresh berries, or any combination of the above.
Makes 8 pancakes