Pineapple Upside-Down Pancakes
Canned pineapple rings in juice
8 item(s), stems removed
1 tbsp(s), divided
Whole wheat pastry flour
Fat free skim milk
1 large egg(s), lightly beaten
- Arrange the pineapple rings and cherries on a double layer of paper towels; pat the tops dry with more paper towels. Sprinkle 1½ tsp sugar on top of the pineapple; lightly rub to evenly spread the sugar over the top.
- In a medium bowl, whisk together the remaining 1 ½ tsp sugar, flour, baking powder, and salt. In another bowl, whisk together the milk, vanilla, and egg. Add the milk mixture to the flour mixture and stir until well combined. Set the batter aside.
- Coat a large nonstick griddle or grill pan with cooking spray and heat over medium. Add the pineapple rings, sugared side down. Cook until lightly browned on the bottom, about 3 minutes. Remove 4 pineapple rings from the pan. Spread the remaining 4 pineapple rings apart to make room for the batter. Place 1 cherry in the center of each pineapple ring. Slowly pour ¼ cup batter over each pineapple ring. Cook until lightly browned on the bottom, about 3 minutes; flip the pancakes over and cook until browned on the bottom, about 3 minutes. Remove the pancakes from the pan. Repeat the process with the remaining pineapple rings, cherries, and batter.
- Serving size: 2 pancakes