As a chef, I try to keep things seasonal and creative and with brunch, I really get the chance to show a playful side to my cuisine. For this pancake recipe, I was inspired by a trip I took with my family years ago to the Caribbean. I remember having my first pineapple upside-down cake in Jamaica, and I was blown away by how delicious it was. I took that idea and applied it to breakfast, and we got a great response. Like all of the dishes at Moderne Barn, we’re using the same high-quality ingredients – but on the weekends we’re serving them with a lighthearted twist.
For the batter
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon sugar
- 3 cups milk
- 2 tablespoons unsalted butter, melted
For the pineapple
- 2 pineapples
- 1 cup Meyer Rum
- 1/4 cup dark brown sugar
- 1 cinnamon stick, cut in 1/4 segments
- 2 tablespoons unsalted butter
For the pancake batter:
- In a large bowl, sift the dry ingredients (flour, baking soda, baking powder, and sugar) together.
- Fold in wet ingredients (vanilla extract, eggs, milk, butter), and mix until smooth.
For the pineapple:
- Peel and core pineapple, slicing into 1/2 inch circles.
- Place butter in sauté pan with the cinnamon stick.
- Melt the butter until it turns brown.
- Add pineapple and Sauté on both sides.
- Deglaze pan with Meyer rum.
- Add brown sugar and stir.
- Remove pineapple and set aside to cool.
- Heat a lightly oiled frying pan over medium high heat.
- Using a 3” ring mold and a 4oz ladle spoon, pour pancake batter into the ring mold.
- Add cooled pineapple to each ring mold.
- Cook until pancake bottoms are golden brown on one side.
- Flip the pancake and remove the ring mold.
- Cook through, and transfer to a plate. (Moderne Barn serves 3 pancakes per plate).