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Upside Down Pineapple Pancakes with Maple Caramel Recipe
Looking for something extra special for breakfast? How about these upside down pineapple pancakes with caramel sauce and maybe a little maple syrup drizzled on top? It’s almost like having cake for breakfast!
Place all the caramel sauce ingredients in a medium sauce pan over a high heat and bring to a boil, whisking occasionally. Reduce the heat and continue to whisk until the sauce thickens, about 10 minutes. When the sauce is thickened and it coats the back of a spoon, remove from heat and set aside.
For the pancakes, melt the butter and set aside to cool.
Separate the eggs. Place the egg whites in a large mixing bowl and whisk until light and fluffy. Meanwhile in another bowl whisk the egg yolks.
Measure the reserved pineapple juice and adjust the measurement of the milk if necessary, to reach a total volume of 300ml. Pour into the bowl with the egg yolks, add the cooled butter and whisk.
Place the dry ingredients in a large bowl and make a well in the centre. Slowly pour the the egg yolk mixture into the centre and whisk with the flour to combine. Continue to add a little more at a time until it turns into a smooth, thick batter.
Now add the fluffy egg whites to the batter and using a spatula fold into the mixture.
Oil a large frying pan and add a little butter and then place it on a medium heat. When it’s hot, place a pineapple ring in the pan and cook 1 side until lightly browned, then flip.
Place a cherry in the hole of the pineapple ring and spoon the batter over this, covering the whole pineapple. Cook until bubbles start to form on the upper side of the pancake. Then carefully flip the pancake to cook the other side for about a minute or less.
Place the pancake on a plate, top with whipped cream, another cherry, maple caramel sauce and finally drizzle some Amber Rich maple syrup.