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.