Pineapple Upside Down Pancakes

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.

Pineapple Upside Down Pancakes
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  • 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
  • 2 pineapples
  • 1 cup Meyer Rum
  • 1/4 cup dark brown sugar
  • 1 cinnamon stick
  • 2 tablespoons unsalted butter
  1. In a large bowl, sift the dry ingredients (flour, baking soda, baking powder, and sugar) together. 
  2. Fold in wet ingredients (vanilla extract, eggs, milk, butter), and mix until smooth. 
  3. Peel and core pineapple, slicing into 1/2 inch circles. 
  4. Place butter in sauté pan with the cinnamon stick. 
  5. Melt the butter until it turns brown. 
  6. Add pineapple and Sauté on both sides. 
  7. Deglaze pan with Meyer rum. 
  8. Add brown sugar and stir. 
  9. Remove pineapple and set aside to cool. 
  10. Heat a lightly oiled frying pan over medium high heat. 
  11. Using a 3” ring mold and a 4oz ladle spoon, pour pancake batter into the ring mold. 
  12. Add cooled pineapple to each ring mold. 
  13. Cook until pancake bottoms are golden brown on one side. 
  14. Flip the pancake and remove the ring mold. 
  15. Cook through, and transfer to a plate. (Moderne Barn serves 3 pancakes per plate). 
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