Flavor-wise this is a 5-star pancake. if the pineapple is put in the pan first, the batter on top will not cook and is impossible to flip. Start the pancake in a medium-low temperature, non-stick pan first, let it cook 3/4 of the way through, then put the pineapple, sugar side up, and a cherry on top.
I tried this recipe. It was pretty good once I got it right. I massacred four pancakes before I got it right. They were delicious, but I don’t think I will be making them again. I’ll stick with Nancy Fuller’s sausage pancakes.
This is now my daughter’s favorite way to eat pancakes in the morning. We made enough for 2 days. Thank you, Food Network and The Kitchen, for sharing this recipe with us. Will definitely be a repeat at our home.
Made these this morning and turned out great! To simplify cooking time & have the pancakes all done around the same time–I caramelized all the pineapple first (longest cook time), so when everyone was up, only had to wait for the pancake batter to cook around it. Do suggest using a big or long spatula to flip to ensure the pancake doesn’t crumble around the pineapple. I saved the pineapple juice and reduced it to a syrup w/ some water, cinnamon, and rum–big yum!
For the caramelized pineapple:
1 – 20-ounce can pineapple slices
1/2 cup brown sugar
1/4 cup of butter
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