Turn your fave cake into something you can totally eat for breakfast ... or lunch ... or snack.
1 1/2 cups all-purpose flour
1/3 cup dark brown sugar, separated
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1/2 cup buttermilk
1/2 cup whole milk
1 teaspoon vanilla bean paste or extract
6 pineapple rings
2 tablespoons unsalted butter
For the whipped topping:
1 (14 ounces) can unsweetened coconut milk, chilled overnight
3 tablespoons honey
Unsweetened coconut flakes and maraschino cherries for garnish
In a large mixing bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder and salt.
In a separate small bowl, whisk together the eggs, buttermilk, whole milk and vanilla.
Whisk the wet ingredients into the dry until combined.
Melt a small nub of butter in a large nonstick skillet over medium heat.
Once the butter has melted, add a pineapple ring to center of the pan and sprinkle it with a large pinch of the remaining brown sugar. Flip the pineapple over after about 1 minute.
Pour 1/4 cup of batter over the caramelized pineapple ring, allowing it to completely cover the fruit.
Cook the pancake until bubbles form across the surface of the batter and the edges are crispy.
Carefully flip the pancake over and cook until golden brown and crisp on the other side.
For the whipped topping:Carefully open the chilled can of coconut milk and scoop the coconut cream solids into a chilled mixing bowl.
Beat the coconut cream using an electric hand mixer set to medium speed for about 7 to 8 minutes until thickened.
Gradually add the honey to the coconut cream and beat until stiff peaks form.
Top the pancakes with the whipped cream mixture, followed by unsweetened coconut flakes and maraschino cherries if desired.
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