What a great way to wake up!
There's no need to skip breakfast anymore to enjoy dessert. These pineapple upside-down pancakes make both possible.
I don’t know about you, but I look forward to dessert from the moment I wake up in the morning. It’s what gets me through the day, really, knowing that I have a treat to enjoy when my work is done.
But with these Pineapple Upside-Down Pancakes, I can treat myself to dessert first thing in the morning in breakfast form! That’s one great reason to get out of bed.
Even though pineapple upside-down pancakes topped with cinnamon whipped cream sound fancy, they’re really simple to make thanks to Bisquick pancake mix.
So much yum! Here's how they're done:
First, slice a pineapple into rounds and core the centers using a biscuit or cookie cutter. You can also use canned pineapple rings.
In a large bowl, combine Bisquick, milk, vegetable oil and egg.
Cook the pineapple rings on a greased griddle or skillet over medium heat for a couple of minutes on one side. Then, sprinkle them with the brown sugar and flip. Cook the rings on the other side for a couple of minutes, until they begin to caramelize and get all yummified.
Remove the pineapple rings from the griddle, then ladle 1/4-cupfuls of batter onto the griddle. Top each pancake with a pineapple ring and cook until bubbles appear on the surface of the batter. Flip the pancakes and cook them on the other side until lightly browned and cooked through.
Whip some heavy cream with powdered sugar and cinnamon to make the cinnamon whipped cream, then top a stack o’ pancakes with maple syrup, a dollop of the whipped cream and a maraschino cherry.
Breakfast – and dessert – is served!