PINEAPPLE UPSIDE-DOWN PANCAKES WITH VANILLA CREAM SAUCE

Pineapple Upside-Down Pancakes with Vanilla Cream Sauce image

You haven't had pancakes until you've had these pineapple upside-down pancakes! Some of the most delicious things you will ever eat for breakfast!

Provided by Nick Parker

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups heavy cream
3 tablespoons white sugar
2 teaspoons vanilla extract
½ cup unsalted butter, softened
1 tablespoon ground cinnamon
1 tablespoon brown sugar
2 cups pancake mix
1 cup milk
2 large eggs
1 tablespoon unsalted butter, or more as needed
1 cup finely chopped fresh pineapple
¼ cup granulated sugar

Steps:

Heat cream, sugar, and vanilla for sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
Mix butter, cinnamon, and brown sugar together until well combined; set cinnamon butter aside.
Stir pancake mix, milk, and eggs together until blended. Let sit for 5 minutes.
Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
Serve pancakes with a dollop of cinnamon butter and vanilla creme sauce over top.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 35.9 g, Cholesterol 131.8 mg, Fat 30 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 18.1 g, Sodium 431.1 mg, Sugar 13.1 g