Pineapple Upside Down Pancakes (Gluten Free)

This sweet and fluffy pancake is perfect for Sunday brunch and will seriously WOW your guests as a delicate dessert. As a combination of pineapple upside down cake and pancakes, these soft soft patties are sure to spark your taste buds! These are gluten free and suitable for sensitive diets. This easy to follow recipe is perfect for 2 and can easily be doubled for more!

Yield: 4 pancakes

Ingredients:

Pineapples & Cherries:

• 4 pineapple slices
• 1 Tbs melted butter
• 1/3 cup light brown sugar
• 4 maraschino cherries

Pancake Mix:

Dry Ingredients:

• 1 cup gluten free flour (I used King Arthur) Note: you can use all purpose flour if you do not need to be gluten free.
• 1-1/2 Tbs granulated sugar
• 1-1/2 Tbs light brown sugar
• 1/2 tsp salt
• 2-1/2 tsp baking powder

Wet Ingredients:

• 1 large egg
• 1 cup milk
• 1 Tbs oil
• 1/2 tsp vanilla extract

Caramel Sauce:

• 2 Tbs butter
• 2 Tbs light brown sugar
• 1/2 tsp milk

• Remove the extra juice by patting the pineapple with paper towels.
• Dip the dried pineapple in the melted butter, shaking off excess.
• Press the pineapple into the brown sugar, coating both sides and brushing off excess sugar.
• Over medium high heat, cook the pineapple slices in a fry pan for 3-5 minutes, or until the sugar is caramelized and set aside.

• Mix all of the dry ingredients in a medium bowl.
• Add the wet ingredients and mix well.

NOTE: Do not over mix the batter. Mix until combined. A few chunks is OK!

• Heat a small round egg pan over medium low heat.
• Place one caramelized pineapple in the center of the pan and place one cherry in the center of the pineapple.
• Generously cover the pineapple with batter and place a small lid over the pan.
• Without lifting the lid, allow the pancake to slowly cook for 5 minutes. It is important for the pancake to cook up on the sides and slightly on the top to make the flipping process easier.
• Remove the lid and carefully flip the pancake. Cook for an additional 2 minutes until the bottom is golden brown.

Note: You do not need to use an egg pan. If you do not have one, or want to cook more than one at a time, you can use a traditional pancake griddle. If you do this, you will not need to cook them as slowly and can cook them at a slightly higher heat and without a lid.

• In a small saucepan over medium heat, melt the butter and brown sugar together.
• Whisk the sauce constantly until it is bubbling. It will heat up and thicken quickly so it is important you keep whisking.
• Remove from heat and allow it to cool for 2 minutes.
• While whisking, slowly add the milk to the sauce.

• Plate two pancakes and drizzle with caramel sauce.
• Wait for complements!

These fluffy pillows are seriously delicious!! They are one of the best pancakes I've ever made. I hope you give them a try and enjoy them too!