Oh my goodness, this is the copycat recipe from Snooze. They are so delicious, I've made them two times for guests and everyone loved. Must make!
Pineapple Upside Down Pancakes
Cinnamon Butter
5 tbsp softened butter
2 tbsp sugar
2 tsp cinnamon.
Mix ingredients, roll into log in wax paper and refrigerate to harden. Slice before servingVanilla Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Combine ingredients in small saucepan over med heat. Simmer for 5-10 minutes until sugar is completely dissolved and cream thickens slightly
Carmelized Pineapple
1 1/2 cup diced fresh pineapple
3 tbsp butter
1/3 cup dark brown sugar
1 tsp cinnamon
Melt butter over med-high heat. Add brown sugar and cinnamon and stir until mixture bubbles. Add pineapple and cook additional 3-5 minutes or until mixture thickens slightly
Basic Buttermilk Pancakes
2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp salt
2-2 1/2 cups buttermilk
2 large eggs
2 tsp vanilla
4 tbsp melted butter
- Whisk together dry ingredients and wet ingredients separately.
- Add wet ingredients to dry and mix gently to combine taking care not to overmix. Set aside to allow batter to hydrate for 15 mins. Add additional buttermilk for thinner batter
- Heat griddle to 350 degrees (or pan over med/med high heat)
- Ladle about 1/3-1/2 cup batter onto hot griddle topping each pancake with generous tbsp or so of pineapple mixture
- Flip when bubble rise and pop and edges appear firm.
- Serve with cinnamon butter and vanilla cream
- Makes approximately 12-14 pancakesI found this recipe on: http://chasingsomebluesky.blogspot.com/2011/07/pineapple-upside-down-panckes.html
I bet the vanilla creme would be better using confectioner sugar versus regular sugar .would blend better but rest of recipe looks Yummy!!!
ReplyDeleteI think it is probably better with the regular sugar because it is heated together. Confectioner’s sugar has cornstarch added which I know gets weird about heating (and in my opinion, tastes funnier than pure sugar like if you powder your own, which is a magical skill I don’t have). The granules melt in the heat and form a syrup that blend with the cream. Ideally, anyway. If you have a finer sugar like caster or baker’s you could use that, too. It would likely work the same.
DeleteI bet the vanilla creme would be better using confectioner sugar versus regular sugar .would blend better but rest of recipe looks Yummy!!!
ReplyDeleteI have been craving Snooze nonstop since I moved from San Diego, where I lived 1.5 blocks away and used to work across the street. I ate there all the time, both on days off and at my lunch break on weekends, when I would get the a single pancake. Even when I dined in, I would either get the combo, or add-on a pancake to my choice. This recipe looks perfect for the pineapple upside-down pancake. The hardest part will be getting all the pieces finished together! but pineapple is on sale this week so I can’t wait.
ReplyDeleteOMG... I am so happy to have found this recipe. I used to work at Snooze in San Diego and after leaving there crave these pancakes all the time. Living on the east coast now I thought I was never going to be able to experience the deliciousness of this combination. Thank you!!!
ReplyDeleteOMG... I am so happy to have found this recipe. I used to work at Snooze in San Diego and after leaving there crave these pancakes all the time. Living on the east coast now I thought I was never going to be able to experience the deliciousness of this combination. Thank you!!!
ReplyDeleteOmg! So yummy. The vanilla cream didn't thicken too much for me but it still was perfect over the pancakes. Next time we'll make the cinnamon butter. I just was hungry and didn't want to wait ha. Saving this for the near future!
ReplyDelete