|Do pancakes sound delicious? Try these!!!|
After breakfast at Snooze, a Colorado-based breakfast restaurant (whose dishes are TO DIE FOR!) I just had to mimic the pineapple upside-down pancakes that we tried there. Nick LOVES pineapple so this is a special "I love you, dear" treat. Unfortunately, I can't take credit for this recipe, as I've scoured the internet and combined multiple recipes to come up with the (hopefully) perfect Pineapple Upside-down Pancake recipe!
Here is the result:
Pancake Batter: I (admittedly) did not make from scratch, but instead used Krusteaz from Sam's Club! I love buying in bulk :) To the batter I added a tsp. of nutmeg and tbsp. of cinnamon sugar per 6-7 pancakes, just for extra kicks :)
Cinnamon Butter (to the right): You'll need to mix 5 tbsp softened (not melted!!!) butter, 2 tbsp sugar, 2 tsp cinnamon. I found that doing this with a knife and repeatedly folding the mixture was the best method. Refrigerate to harden.
Vanilla Cream: Combine 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract in a small saucepan over med heat. Simmer for 5-10 minutes until sugar is completely dissolved and cream thickens slightly.
Caramelized Pineapple (below): Melt 4 tbsp. butter over med-high heat. Add 1/2 cup (packed tightly) brown sugar and 2 tsp. cinnamon, stirring until mixture bubbles. Add one large can crushed or diced (I prefer crushed, but if you like it chunkier, be my guest!!!) pineapple and cook additional 3-5 minutes or until mixture thickens slightly.
Now it's time to combine all these tasty ingredients together!
|Our Saturday morning breakfast table :)|
Serve with the cinnamon butter and vanilla cream. Enjoy!
|I can't take credit for this beautiful photo-- See http://chasingsomebluesky.blogspot.com/search/label/Breakfast for my inspiration!|
P.S.-- I got a cute signature :)