Pineapple Upside-Down Pancakes with Coconut Syrup
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Serves
| 6 |
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Allergy
|
Milk
|
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Meal type
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Breakfast
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Ingredients
- 3/4 cups brown sugar
- 3/4 cups butter
- 12 Fresh Golden Pineapple Rings
- 6 cups prepared Gold Coast Pancake Mix
Coconut Syrup
- 14oz Coconut Milk (regular or low fat)
- 2 cups light corn syrup
Garnish
(Optional)
- Maraschino cherry halves
- Whipped Cream
- Chopped Macadamia Nuts
Directions
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Step 1
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| In a non-stick pan, heat 1 Tbsp. butter and sprinkle 1 Tbsp. of brown sugar over the melted butter. |
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Step 2
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| Place a slice of pineapple in the brown sugar butter mix and lightly caramelize the pineapple. Reserve off to side. |
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Step 3
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| Ladle 1/2 cup of the batter onto griddle and place pineapple ring over. |
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Step 4
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| Once the pancake is cooked on one side, flip the pancake over and continue cooking until done. |
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Step 5
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| Place “pineapple side up” on a plate and top with 1/4 cup (2 oz.) of the coconut syrup. Garnish the middle of the pineapple ring with whipped cream, chopped macadamia nuts and a maraschino cherry halve. |
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Coconut Syrup
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Step 6
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| Bring the coconut milk and syrup to a boil. Reduce heat to medium and heat for 5 minutes. |
The post Pineapple Upside-Down Pancakes with Coconut Syrup appeared first on Sysco San Francisco.
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