Pineapple Upside-Down Pancakes

Use a 1 to 2-inch biscuit or round cookie cutter to core each pineapple round.

Heat griddle or skillet over medium heat. Brush lightly with butter or oil. Cook pineapple rings 2 minutes. Sprinkle with brown sugar, then flip and cook another 2 minutes until caramelized. Transfer to a plate.

Combine Bisquick™, milk, vegetable oil and eggs; stir until combined. Pour 1/4-cupfuls batter onto hot griddle, then top each pancake with a pineapple ring. Cook 3 to 4 minutes until bubbles form on the surface and edges are dry; flip and cook another 2 minutes until cooked through.

In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar and cinnamon on high speed until stiff peaks form. Top pancakes with maple syrup, whipped cream and maraschino cherries.