Pineapple Upside Down Pancakes

Ingredients:

250g flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
50g sugar
355ml milk
1/2 teaspoon vanilla extract
55g butter, melted
110g butter (for frying)
55g brown sugar
45ml spiced rum (optional)
3 x 160ml canned pineapple rings with juice
1-2 maraschino cherries

Method:

1. In a large mixing bowl, combine and mix together the flour, baking powder, baking soda, salt, one can of pineapple juice and sugar.

2. Create a small well in the middle of the dry ingredients. Add the milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until all of the ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

3. Add the remaining butter to a small saucepan over medium heat. Once the butter is melted, add the brown sugar, the remaining pineapple juice and rum (optional).

4. Bring the ingredients to a boil, allowing for the sugar to melt and caramelise. Once the mixture is smooth and has the consistency of syrup, remove from the heat and set aside.

5. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook the pineapple ring until it is slightly caramelised on one side after two minutes, before flipping it.

6. Once flipped, fill the core of the pineapple with one to two maraschino cherries, before pouring about 30g of the pancake batter over it.

7. Cook for two minutes until the edges start to set and the top begins to bubble, then carefully flipp over the pancake, revealing the pineapple underneath. Cook for an additional 90 seconds to two minutes, until the pancake is cooked through.

8. Serve the pancakes warm with reserved pineapple syrup.

Image Credit: Source