HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
PINEAPPLE UPSIDE DOWN PANCAKES RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, salt, sugar, milk, vanilla extract, butter, brown sugar, spiced rum, canned pineapple ring with juice, maraschino cherry
Provided by Jordan Kenna
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
- Serve pancakes warm with reserved pineapple syrup.
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 96 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, Sugar 40 grams
UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP
From my favorite cookbook by Marie Simmons, Pancakes A to Z. She credits this recipe to Chef Philippe Padovani from the Manele Bay Hotel. Similar to a pineapple upside-down cake but now you can call it breakfast! ;) Fresh or canned pineapple rings can be used and Marie suggests using two 6-inch nonstick skillets so you can make both pancakes at the same time. Or using one pan, make the first pancake & just repeat the process for the second. Posted for ZWT 5 Caribbean region.
Provided by Tinkerbell
Categories Breakfast
Time 20m
Yield 2 6-1/2 inch pancakes, 2 serving(s)
Number Of Ingredients 15
Steps:
- Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
- Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
- Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Preheat oven to 450° with a rack on the bottom.
- Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
- Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
- Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
- Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
- Invert pancakes onto a plate.
- Serve with Pineapple Coconut Syrup (below).
- For Syrup:.
- Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
- Add the coconut milk and milk.
- Heat, stirring gently, until mixture thickens slightly.
- Remove from heat.
- Serve warm or at room temperature.
DADDY'S FLUFFY HOMEMADE PANCAKES
I make these pancakes at least once a week for my girls. They love them. They are simply to make and delicious. If you like a little sweeter pancake add a bit more sugar. Have fun and enjoy!!!!!! P.S. Variation: 3/4 Cups Buttermilk and 1/2 Cup Milk for Buttermilk Pancakes
Provided by srooc1
Categories Breakfast
Time 10m
Yield 20 1/4 Cup Pancakes, 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Put all dry ingredients in a medium size bowl and mix well.
- Add milk,oil and egg.
- Whisk with fork until blended.
- Cook on greased skillet or griddle.
- Cook to desired doneness.
- Only flip once -- more than once will result in tough pancakes.
COCONUT AND PINEAPPLE-STUFFED PANCAKES
What is there not to love about a coconut pancake made with coconut milk and fresh pineapple? It's like a breakfast pina colada! For dessert, put a scoop of banana-rum ice cream on top and a little caramel sauce drizzle... It's a great brunch centerpiece, because it's not hard to make, but when people cut into that roasted pineapple slice... Oh my my! Big happiness! Dust with powdered sugar, if you like.
Provided by The Jazz Chef
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
- Preheat an outdoor grill for medium heat and spray grate with cooking spray.
- Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
- Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
- Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
- Repeat with remaining batter and pineapple rings.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 57.2 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 12.3 g, Sodium 269.5 mg, Sugar 32.6 g
DADDY'S CINNAMON PANCAKE SYRUP
This syrup works on anything but especially on Daddy's Apple Pancakes! It has a "fall flavour".
Provided by Turnercup1982
Categories Sauces
Time 15m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together except milk.
- Bring to a full boil, then cook for 3 minutes more.
- Remove from burner and let cool for 5 minutes.
- Whisk in milk slowly.
- Serve warm.
Nutrition Facts : Calories 108.5, Fat 0.1, Cholesterol 0.1, Sodium 13, Carbohydrate 28.2, Fiber 0.1, Sugar 20.5, Protein 0.3
PINEAPPLE PANCAKES
Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the "Cook's Encyclopedia"
Provided by Lorac
Categories Breakfast
Time 25m
Yield 24 pancakes
Number Of Ingredients 7
Steps:
- Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
- Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
- In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
- Turn the drop pancakes and cook until the underside is golden.
- Continue to cook in batches.
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 69.3, Carbohydrate 6.2, Fiber 0.2, Sugar 1.9, Protein 0.8
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