Pineapple Upside-Down Pancakes

I recently posted an update on this recipe with a few lessons learned...here


We have this fabulous breakfast place in downtown Denver called Snooze. I pretty much love any and every breakfast place but Snooze reigns supreme when it comes to pancakes. They have pancake flights so you don't have to choose just one flavor of pancake, but if one is forced into a one pancake limitation, the pineapple upside-down pancakes are fabulous. The first time I went to Snooze, I ordered a savory brekkie since I don't really crave sweets in the morning then ended up eating Nitro's pancakes right out from under him. I went on a personal quest to find/figure out the recipe for the pineapple pancakes. I actually found the instructions that Snooze shared (but not the actual pancake recipe) and made that a couple of months ago. Today, I tried again with a few alterations of my own. And as today was my last *free* day prior to starting my new job, I went all out and made an entire pancake flight. On the menu as well were blueberry pancakes, and banana pancakes ala Jack Johnson.

Cinnamon butter is essential to the pineapple pancakes, but is pretty fabulous on the others.

5 tbsp softened butter

2 tbsp sugar

2 tsp cinnamon.

Mix ingredients, roll into log in wax paper and place in refrigerator to harden.

Vanilla Crème:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Basic Buttermilk Pancakes:

2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2 cups buttermilk
2 large eggs
2 tsp vanilla
4 tbsp melted butter

Whisk together dry ingredients and wet ingredients separately. Add wet ingredients to dry and mix gently to combine taking care not to overmix. Set aside to allow batter to hydrate for 15 mins. (For banana pancakes, I pulled out about a cup of batter and added it to half a mashed banana)

For the pineapple pancakes, dice 1 cup fresh pineapple. Melt 2 tbsp butter on high and add 1/3 cup packed brown sugar to create a caramel. Add pineapple and cook on high, stirring constantly. The pineapple will release a lot of juice and the goal is to evaporate as much of this juice without overcooking the pineapple.



Heat nonstick griddle on medium heat. Pour pancake batter onto griddle and top with pineapple mixture (or blueberries). Flip when bubble rise and pop and edges appear firm. Store pancakes on plate in warm oven while cooking the rest. The batter will yield approximately 16 six inch pancakes.


Top with slices of cinnamon butter and vanilla crème .
Pineapple upside-down, blueberry and banana pancakes--that's a lot of food. Better for a weekend with friends. I'm not sure what I was thinking.