4. Pineapple Upsidedown Pancakes
• How long it will take: 45 minutes
• What you'll need:
1 1/3 c all-purpose flour
1 1/4 tsp. baking powder
1/2 c packed light brown sugar, separated
2 eggs
1 c buttermilk or refrigerated coconut milk
4 tbsp. melted butter, plus extra for griddle
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1 (20 oz) can of sliced pineapple or one medium-sized pineapple peeled, cut, and cored into 1/2 inch pieces
8 maraschino cherries with stems removed (optional)

• What to do:
In a large bowl, whisk together flour, baking powder, and 1/4 cup brown sugar until well mixed. Next whisk in the eggs, buttermilk (or coconut milk), melted butter, vanilla extract, and cinnamon until batter just comes together. A few lumps are ok.

Heat a griddle or non stick skillet over medium heat and melt extra butter. Once hot, add one pineapple ring to center of griddle or skillet. Sprinkle the top of pineapple with a little of remaining brown sugar. Turn over after browned a bit. If using maraschino cherries, add a cherry to the center of the pineapple ring.

Pour about 1/4 cup of batter over the pineapple allowing it to go outside of the ring. Cook until bubbles form and the bottom is more sturdy, golden brown, and crisp.
Carefully flip entire pancake over, including pineapple and cherry (use a large spatula since this process can be a bit more flimsy with the weight of the pineapple). Cook until golden brown and crisp on the other side.
Remove the pancake and place in a warm oven (about 225°F), pineapple side up, and repeat the process (starting with buttering the griddle) until all pancakes are done.

Recipe courtesy of Grandbaby Cakes.