Ingredients

The following ingredients have 4 Servings
  • 1 large pineapple
  • 2 tablespoons butter
  • 1 cinnamon stick
  • 1 cup dark rum
  • 1/3 cup dark brown sugar
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons butter, (melted)
  • 1/2 teaspoon vanilla extract

Instruction

  • Peel pineapple and cut into 1/2-inch slices. Use a small round cookie cutter to cut the core out of each piece.
  • In a large skillet, melt butter with cinnamon stick over medium heat. Cook until butter starts to brown, about 2 minutes.
  • Add pineapple slices and cook 3 to 4 minutes per side. Remove pan from heat and add rum and brown sugar. Place pan back on heat and cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate and reserve syrup.
  • Heat oven to 325 degrees and set a wire rack on a rimmed baking sheet.
  • To make batter, whisk flour, sugar, baking soda, and salt.
  • Add buttermilk, egg, melted butter, and vanilla. Whisk until blended.
  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. For each pancake, pour 1/4 cup batter onto skillet. Let cook until bubbles form on top. Place pineapple slices on top and carefully flip pancakes over. Cook for 2 minutes and then place on prepared rack. Place rack in oven until cooked through, about 5 minutes.
  • Serve pancakes with reserved syrup.