Pineapple Upside-Down Pancakes with Vanilla Cream Sauce
Description
Take your ordinary pancake breakfast to a whole new level with these pineapple upside-down pancakes. You may never go back to plain pancakes again!
Ingredients
•
2 cups heavy cream
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3 tablespoons white sugar
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2 teaspoons vanilla extract
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1/2 cup unsalted butter, softened
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1 tablespoon ground cinnamon
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1 tablespoon brown sugar
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2 cups pancake mix
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1 cup milk
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2 large eggs
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1 tablespoon unsalted butter, or more as needed
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1 cup finely chopped fresh pineapple
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1/4 cup granulated sugar
Directions
1
Heat cream, sugar, and vanilla for vanilla cream sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
2
Mix butter, cinnamon, and brown sugar for cinnamon butter together until well combined; set aside.
3
Stir pancake mix, milk, and eggs for pancakes together until blended. Let sit for 5 minutes.
4
Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
5
Serve pancakes with a dollop of cinnamon butter and drizzle vanilla cream sauce over top.