When you’re in the mood for a tropical treat for breakfast this is just the thing! Then again, there’s no reason that you couldn’t serve them for dinner or for dessert at a Tropical Tiki Party! The tartness of the pineapple means that, despite the brown sugar, they aren’t overly sweet.
Ingredients:
• 1 large can pineapple rings, drained (reserve juice)
• 3/4 C Domino Brownulated Sugar or Sucanat
Dry:
• 1 C Brown Rice Flour
• 1/3 C White Rice Flour
• 1/3 C Tapioca Starch
• 1/3 C Corn Starch
• 2 Tbs Brown Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 1/4 tsp Freshly Grated Nutmeg
Wet:
• 1 Egg
• 1/3 C Melted Butter
• 1 C Milk or milk substitute
• Stick of cold Butter for frying.
Syrup:
• 2/3 C reserved Pineapple Juice
• 1 1/3 C Dark Brown Sugar
• 3 Tbs Butter
In a 2 cup glass Pyrex cup, combine the pineapple juice, brown sugar, and 3 Tbs butter. Microwave until bubbly and the sugar is well dissolved, stir well and set aside.
Add the dry ingredients to a large bowl and stir to mix well. Add the egg, melted butter, and most but not all of the milk. Mix well. Add more milk, if necessary, to make it pancake batter consistency.
Heat the pan/griddle over medium heat and put the Brownulated Sugar / Sucanat in a shallow bowl large enough to fit the pineapple rings.
Unwrap one end of the stick of butter and rub the hot pan with the end of the stick of butter to coat evenly.
Dip the pineapple rings in the Brownulated Sugar and place sugar side down into the pan. Let it caramelize for about 30 seconds. Don’t try to fit more than two in a standard skillet!
(Domino Brownulated Sugar / Sucanat are a brown sugar type products that are loosely granulated rather than moist and clumpy like regular brown sugar. It pours like regular granulated sugar and is much easier to use in this application. You can use regular, brown sugar, but you may need to sprinkle it on the pineapple rather than dipping it.)
Pour pancake batter into the center of the pineapple rings and let it flow over then and around them a bit.
Cook until the batter has a lot of bubbles breaking on the top (like regular pancakes). Use a large turner to carefully flip the pancakes, and cook on the other side. Be careful when turning and moving to avoid breaking the pancakes, as they are more delicate than regular pancakes.
Remove to a baking tray and put in a warm oven to keep them hot while you make the rest of the pancakes.
Stir the syrup well and serve!
Uncompromising Flavors 