Upside-Down Pineapple Pancakes With Pineapple Coconut Syrup

Recipe by Tinkerbell
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READY IN: 20mins
SERVES: 2

INGREDIENTS

Nutrition
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DIRECTIONS

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