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This is a fun twist on pancakes. They are so decadent, they can be served for dessert. Caramelizing the pineapples not only gives them a nice rich flavour, but also creates a sticky toffee in the pan that you can use as a drizzle in place of syrup. When you cut into a stack of these, the little Maraschino cherries pop out onto the plate. What a lovely surprise!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 large stack (2 servings)
*I used 1 cup of gluten-free pancake mix and adjusted the box directions to make the batter (I used 1 cup milk, 1 Tbsp oil, and 1 egg). You can use any pancake batter you prefer.
Please do not tell us how many calories are in even one pancake because I feel sure that no one can stop with just one!!
And - fortunately (or unfortunately), these are the kind of ingredients that can usually be found in almost every kitchen - woe is me and that old "weight" problem!
I'm trying to lose 5 pounds. I only have 10 to go. This looks so good, I've got to try it! Thank you for posting some gluten free recipes.
"I'm trying to lose 5 pounds. I only have 10 to go".
Love your logic. Sounds like something Gracie Allen would say.
I'm gettin' bigger every day. Gotta cut out those bedtime snacks.
I really like pineapple. For some reason we only had it during the holidays at home. Your recipe is quick and easy. A good way to enjoy pineapple without waiting for Christmas.