Thursday, March 28, 2013

Pineapple Upside-Down Pancakes.

I could kick myself for not stopping for my favorite pancake spot in Colorado during our recent road trip. I've never had anything so good in my life (and I don't even like pineapple). Let me just break it down for you - pineapple pancakes with vanilla creme anglaise and topped with cinnamon butter = heaven. It takes forever and 3 days to make, but the end result makes for a delicious breakfast (or breakfast for dinner).

Pineapple Upside-Down Pancakes
For the pineapple:
  • 1 tbsp unsalted butter
  • 1 cinnamon stick, broken in half
  • 1 large pineapple, peeled, cut into eight 1/2" rounds, cored
  • 3/4 cup dark rum
  • 1/4 cup (packed) dark brown sugar

For the pancakes:
1 cup all-purpose flour
  • 3 tbsp sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp bourbon vanilla extract
  • Nonstick vegetable oil spray

For the pineapple, melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices and cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. 

For the pancakes, preheat oven to 325°F. Set a wire rack on a rimmed baking sheet. Whisk flour, sugar, baking soda, and salt in a large bowl. Add buttermilk, egg, butter, and bourbon vanilla extract; whisk until smooth. Heat a griddle or large heavy skillet over medium heat and lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.

Bourbon Vanilla Creme Anglaise

6 large eggs
1/2 cup sugar
2 cups milk
1 1/2 tsp bourbon vanilla extract

Directions: Fill a large bowl with ice water and keep nearby. Separate the eggs, only keeping the yolks and discard the whites. Beat the egg yolk with a whisk until smooth, about 2 minutes. Add sugar and whisk until the sugar is fully incorporated and the yolks are a pale shade of yellow, about 2 minutes. Heat the milk in a double-boiler until almost simmering; do not let come to a boil. Slowly pour the hot milk into the egg and sugar mixture, mix constantly and return the custard into the double-boiler. Gently hear, stirring continuously. Remove the top part of the double-boiler and sit over the bowl of ice water to cool. Stir in the bourbon and stir mixture every-so-often until fully cooled.

Cinnamon Butter

1 cup butter, softened
1 oz granulated sugar
2 oz brown sugar
4 tsp ground cinnamon

Directions: Mix and beat butter, sugar, brown sugar and cinnamon together, until smooth. Cover and refrigerate overnight.


1 comment:

  1. I absolutely adore the pancakes at that location as well! My favorite breakfast spot in Colorado Springs!