For many, pancakes are a Saturday morning, family breakfast food. Michael Mech, The Bungalow Chef, shares a new twist on an old recipe — Pineapple Upside-down Pancakes. Mech walks you through the recipe in the YouTube video below.
2 1/2 cups cake flour
2 tablespoons baking powder
2 tablespoons baking soda
1/4 teaspoon salt
2 1/2 cups milk
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup melted butter
Before making the pancake batter, Mech caramelized his fresh pineapple rings with 4 ounces of butter and 4 ounces of brown sugar. According to Martha Stewart, you melt the butter in a skillet and coat your pineapple with the brown sugar. Place the pineapple into the hot skillet and cook it until brown. Flip the slices one time and keep them moving so they don’t burn. Once they’re done, set them aside and work on your batter.
For the batter, Mech combines his wet and dry ingredients separately. Mix the dry ingredients first. Combine 2 1/2 cups cake flour, 2 tablespoons baking powder, 2 tablespoons baking soda and 1/4 teaspoon salt in a bowl and whisk them to mix thoroughly. In a separate bowl, combine 2 1/2 cups milk, 1/2 cup granulated sugar and 1/4 teaspoon vanilla extract and mix them. Mech then pours the wet ingredients into the dry and whisks the two together and adds 1/4 cup of melted butter. Leave the batter slightly lumpy for fluffy pancakes.
Mech recommends using 1/2 cup of batter for each pancake. He pours the batter onto a hot griddle and places one caramelized pineapple ring on top and presses the ring down. For garnishment, he places a maraschino cherry in the center of each pineapple ring. Stewart recommends, “When bubbles rise to the surface, flip the pancakes.”
According to Mech’s site, The Bungalow Chef, he is “stirring up memories, one recipe at a time.” His desire is “to inspire you to bring yesterday’s dishes to today’s kitchen table and create new food-related memories for your family.” Pineapple Upside-down Pancakes may be something to add to your family’s traditions and memories.
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