Ingredients
Pineapple
1 tablespoon unsalted butter
1 cinnamon stick, broken in half
1 large pineapple, peeled, cut into eight 1/2″ rounds, cored
3/4 cup dark rum
1/4 cup (packed) dark brown sugar
Pancakes
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick vegetable oil spray
Preparation
Pineapple
Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
Pancakes
Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.
Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.
Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.
Tip: To make perfect rings of fresh pineapple, slice in 1/2″-thick circles, then round off the edges and punch out the core with 3 3/4″- and 1 1/4″-diameter cookie cutters, respectively.
Nutritional Information
4 servings, 1 serving contains:
Calories (kcal) 375.0
%Calories from Fat 24.6
Fat (g) 10.2
Saturated Fat (g) 6.0
Cholesterol (mg) 71.6
Carbohydrates (g) 60.6
Dietary Fiber (g) 1.9
Total Sugars (g) 36.3
Net Carbs (g) 58.7
Protein (g) 7.1
Sodium (mg) 835.5