Pineapple Upside-Down Pancakes with Vanilla Cream Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
10
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Source:

Ingredients for - Pineapple Upside-Down Pancakes with Vanilla Cream Sauce

1. Heavy cream - 2 cups
2. White sugar - 3 tablespoons
3. Vanilla extract - 2 teaspoons
4. Unsalted butter, softened - ½ cup
5. Ground cinnamon - 1 tablespoon
6. Brown sugar - 1 tablespoon
7. Pancake mix - 2 cups
8. Milk - 1 cup
9. Eggs - 2 large
10. Unsalted butter, or more as needed - 1 tablespoon
11. Finely chopped fresh pineapple - 1 cup
12. Granulated sugar - ¼ cup

How to cook deliciously - Pineapple Upside-Down Pancakes with Vanilla Cream Sauce

1. Stage

Heat cream, sugar, and vanilla for vanilla cream sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.

2. Stage

Mix butter, cinnamon, and brown sugar for cinnamon butter together until well combined; set aside.

3. Stage

Stir pancake mix, milk, and eggs for pancakes together until blended. Let sit for 5 minutes.

4. Stage

Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.

5. Stage

Serve pancakes with a dollop of cinnamon butter and drizzle vanilla cream sauce over top.