Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup Recipe

Name: Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 1 cup all-purpose flour; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons unsweetened flaked coconut (available in health-food aisle of most major grocery stores); 4 tablespoons unsalted butter; 3/4 cup buttermilk; 1/4 cup whole milk; 1 large egg; 2 tablespoons light brown sugar, packed; 4 canned pineapple rings, halved (reserve the juice for syrup); Pineapple Coconut Syrup; 1/2 cup unsweetened pineapple juice (reserved from pineapple rings); 1 tablespoon cornstarch; 1/2 cup coconut milk (preferably unsweetened); 1/2 cup milk

Servings: persons

Pancakes
1 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsweetened flaked coconut (available in health-food aisle of most major grocery stores)
4 tablespoons unsalted butter
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
2 tablespoons light brown sugar, packed
4 canned pineapple rings, halved (reserve the juice for syrup)
Pineapple Coconut Syrup
1/2 cup unsweetened pineapple juice (reserved from pineapple rings)
1 tablespoon cornstarch
1/2 cup coconut milk (preferably unsweetened)
1/2 cup milk

1
Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
2
Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
3
Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
4
Preheat oven to 450u00b0 with a rack on the bottom.
5
Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
6
Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
7
Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
8
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.
9
Invert pancakes onto a plate.
10
Serve with Pineapple Coconut Syrup (below).
11
For Syrup:.
12
Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
13
Add the coconut milk and milk.
14
Heat, stirring gently, until mixture thickens slightly.
15
Remove from heat.
16
Serve warm or at room temperature.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pancakes, 1 cup all-purpose flour, 1 teaspoon sugar, 1/2 teaspoon baking soda, and more.

Yes, Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup

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