Spiced Buttered Pineapple Syrup Pancakes More Recipes

Steps:

• To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.
• Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
• Add the remaining butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).
• Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
• Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
• Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.
• Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
• Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
• Serve pancakes warm with reserved pineapple syrup.
• Enjoy!

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

Steps:

• Mix flour, baking powder, and salt together in a bowl.
• Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
• Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

Steps:

• Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.