Stacks of golden pancakes glistening with the carmelized sugar of the pineapple chunks, dripping with buttery rum coconut syrup and a mug of hot Kona coffee on the breakfast table…this is my idea of Hawaii being invited to my Sunday morning brunch. These pancakes are the epitome of taking a sweet and tropical bite out of life and seriously taste very much like their dessert counterpart, the pineapple upside down cake.
Smell the coffee…are you there with me yet? No? Do you want to be invited too? It’s pretty easy to get an invite at my house…just tell me how much you love my cooking and that you don’t mind a big, goofy Golden Retriever casually glancing at your plate, and you are IN. Just join in on the witty banter, or more likely, gritty sarcasm, tear off a bite of your pancake and dunk it into the syrup. We’re fairly casual here.
Taste the tangy sweetness of the ripe pineapple which was bathed in brown sugar coupled with the tender fluffy pancake and you will be in Hawaiian heaven. The drunken syrup, with a big kick of rum and just a hint of coconut, is the breakfast version of a Pina Colada. Now you have the perfect pairing.
There are no ocean views here though, so we will have to seat you with a view of the backyard which is pretty nice at this time of year but that will have to do. There is an absence of tropical fish, but we sometimes have deer on our hill which is pretty cool considering we are in the suburbs of Los Angeles ( The little guy below was actually photographed in my front yard the same day as this post….coincidence or fate?)
Although I have invited Hawaii here, it looks like the closest I will get to Hawaii this week is to enjoy these pancakes, plunk a few strings on my son’s Ukulele and play my kitchy Luau cd’s.
At first I lament over this thought, but then realize I still get to be here at my breakfast table eating good food, listening to my kids’ laughter, collecting drool puddles on my lap (remember the Golden Retriever) and looking over at my husband while we contemplate whose turn it is to do the dishes. Hawaii sounds nice, but an invitation here isn’t bad either.
Aloooo-HA Pineapple Upside Down Pancakes
Makes about 10 medium sized pancakes
1 12 0z can of pineapple chunks in juice
1/4 c. brown sugar
2 c. all purpose flour
2 T. granulated sugar
4 t. baking powder
1 t. salt
4T. unsalted butter, melted
3/4 c. buttermilk (helps make them fluffier)
3/4 c. milk (1% or more is fine)
1/2 c. reserved pineapple juice
2 eggs, lightly beaten
1/4 c. canola oil
1/2 c. 100% natural maple syrup
1 T. dark rum (or use Malibu Rum and omit coconut extract)
1/4 t. coconut extract
First drain the pineapple chunks and RESERVE the JUICE. Then slice each chunk in half width-wise. You want to make the chunks skinny enough to fit nicely in the pancake. I tried to give you a close-up of my sliced pineapple chunks to give you a better idea. Put your brown sugar in a small bowl. Get the the clumps out with a fork and gently stir in the sliced pineapple chunks. Let these sit and “marinate” while you make the batter. For the pancake batter put flour, sugar, baking powder and salt in a large mixing bowl and stir with a wire whisk. This eliminates the need for sifting and will help equally distribute all of your dry ingredients. In another smaller bowl, combine melted butter, milk, buttermilk, reserved pineapple juice, canola oil and two beaten eggs. Whisk together liquid ingredients and then fold them into the pancake batter. DO NOT OVER STIR. Stir as little as possible to incorporate all of your ingredients. Over mixing makes for tough pancakes. Your batter should look a little lumpy, not smooth. The lumps help make the pancakes fluffier.
Melt a pat of butter and a tablespoon of canola oil on your griddle. Turn your burner on medium and use a wooden spoon or paper towel to spread the oil and butter over the pan, greasing it. The butter browns the pancakes and the oil keeps them from sticking. Wait to drop ladles of pancake batter until the pan is HOT or sizzles a bit when you drop a little water on it. A hot griddle makes for a well-cooked pancake. Ladle pancake batter onto the griddle and push chunks of pineapple gently into each pancake. Don’t push it all the way through the pancake because it will stick to the griddle when you flip it. Flip the pancake when it begins to bubble slightly all over and the edges look firm. I always take a peak at the bottom with my spatula. Flip when it looks golden brown on the bottom and cook the other side for two to three minutes. I gently push down on the top of the pancake with my spatula at this point. With normal pancakes this is a big no, no. It makes them a little denser and less fluffy typically, but with pineapple chunks inside, you want to make sure that the pancake batter in between all of the chunks cooks well and actually gets to touch the griddle. Lay a flat layer of pancakes on a cookie sheet as you take them off the griddle, pineapple side up.
Once all of the pancakes are cooked, brush the remaining juices and brown sugar that was left from the bowl of pineapple chunks over the pancakes. There is usually just a tablespoon of juice left in the bowl. This is not the juice that you still have reserved from the can, Just the dribbles left over from the brown sugar mixture. Turn on your broiler and place the cookie sheet on a middle rack of the oven watching the pancakes carefully. They burn very quickly. They should only be in the broiler for just under a minute, until they are slightly browned. Drizzle with syrup and sprinkle any extra pineapple chunks over the pancakes for looks. Serve and wait for the “oooohs” and “ahhhhs”. They’re coming soon.
Syrup: Heat syrup, rum and coconut extract in a microwave safe bowl for 30 seconds and serve.
May 15, 2011 at 9:06 pm
I would LOVE to be invited! Pretty please? 😀 This sounds like an exotic and very tasty brunch!
May 15, 2011 at 9:10 pm
Pancakes are my all-time favorite breakfast food and this is an amazing recipe. I feel like I need to take a trip to Hawaii to truly enjoy their flavor first. Can I make that excuse? Maybe? 🙂
May 16, 2011 at 1:33 am
My daughter would really love this for breakfast, she loves pineapples so much.
May 16, 2011 at 6:11 am
We often will have breakfast for dinner and my stepson LOVES pineapple. He comes to dinner once a week, so I will for sure have to put these on the list! Thanks for sharing!
May 16, 2011 at 6:14 am
Oh, look at the deer. I love him. And of course, I love the pineapple upside down pancakes. I am obsessed with pineapple as of late.
May 16, 2011 at 6:23 am
Rum syrup! I’m so in. I wonder how long this pineapple we got yesterday will last… hmm, this would be a good dinner!
May 16, 2011 at 6:59 am
Seriously, I am on my way for breakfast at your house! Forget Hawaii! And really, rum syrup? for breakfast? Never thought of that! I have guests coming soon who will absolutely love this!
May 16, 2011 at 9:19 am
Yum–mmy! I may have to give this a try, especially with RUM syrup. Can not go wrong with that. 🙂
May 16, 2011 at 9:48 am
These look amazing! Although I cant guarantee that I wouldnt drink the rum before it made it into the syrup. 🙂
May 16, 2011 at 1:55 pm
Your pancakes look so good. Great way to at least take your tastebuds on vacation.
May 16, 2011 at 2:44 pm
These look amazing! We both have rum on the mind today I guess! 🙂
May 16, 2011 at 2:53 pm
I love pancakes and I adore pineapples so I think I will give this recipe a shot. It looks divine and now I’m trying to figure out what syrup I should put on this lol. This is going to be great for a lazy Saturday morning.
May 16, 2011 at 3:47 pm
that looks tropically scrumptious!
May 16, 2011 at 4:09 pm
They are very similar to the ones we love in Encinitas Linds. I WISH I had taken pictures of your delicious chocolate cream puffs. They were to die for! Loved them! YUM!
May 16, 2011 at 4:00 pm
Geni- I just love your commentaries 🙂 they are always great. Those pancakes look amazing since pineapple upside down cake is a favorite of mine. Thanks for the recipe!
May 16, 2011 at 4:01 pm
Since these pancakes are the closest I’ll get to Hawaii any time soon, I’ll take them! 😉 Love the pineapple in there…I’m thinking of adding shredded coconut too!
May 16, 2011 at 4:08 pm
Absolutely, YES! My fam. does not like coconut so I didn’t, but I really think they would be extra divine with some AND some chopped macadamia nuts too!
May 16, 2011 at 5:22 pm
looks yummy as well as tasty..gorgeous clicks again..
Event: Letz Relishh Ice Creams
May 16, 2011 at 5:42 pm
Geni, with this pancakes, I don’t think I’d care for the ocean view…they look so good, light and fluffy. Love the idea of pineapple in it. What a lovely touch. Great pictures as well. Have a good week 🙂
May 16, 2011 at 8:13 pm
ooh I’m in pineapple heaven! These sound so good!
May 16, 2011 at 9:48 pm
Ohhhh Geni, these look to die for!! Love that you used pineapple. I would love to add coconut to these and use coconut oil for the canola. Also, I wonder how a little rum in the batter would do? You have spoiled us, you see, after that cointreau cake 😉 Have a great week!
May 17, 2011 at 1:57 am
Pineapple pancakes! Brilliant! Can’t wait to try these
May 17, 2011 at 5:30 pm
Yummmm! I love pineapple upside-down cake, so I’m sure I’ll loveee these pancakes. I also love pina coladas, so this rum-coconut syrup is sounding pretty heavenly right now!
May 17, 2011 at 6:40 pm
Would love to have some pancakes with great company, if you do not mind, I will bring my goofy retriever as well 🙂
May 18, 2011 at 12:55 am
Am I there with you yet? You already had me at pineapple…alooha!!!:)
Love the fab breakfast idea, and it’s definitely a breakfast to look forward to…not just on vacation;)
May 18, 2011 at 5:08 am
This is like a tropical version of bananas foster! But in pancake form! And pineapples are always better than bananas. And rum should always be required at breakfast. I’ll be over imminently.
May 18, 2011 at 1:47 pm
Oh man, these look divine. Pineapple is one my favorite fruits, yet I always forget about it! What’s that all about? I havent had pancakes in a while…maybe for dinner….
May 18, 2011 at 9:24 pm
What a wonderful idea! I would have never thought of making pancakes this way, but it looks and sounds so good!! And with rum in them…well…doesn’t get much better! I’d love breakfast at your house! 🙂
May 23, 2011 at 6:56 am
What a lovely feeling it is to be greeted by a sweet question like yours. Just got back from an amazing trip to Singapore and Kuala Lumpur with parents and sister. So some amazing travel posts coming up soon & after having not cooked for almost 10 days the kitchen seems inviting even in the humid heat spell Mumbai is going through.
May 23, 2011 at 8:12 am
How wonderful and exciting…I can’t wait to see your travel posts! 🙂
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