I whizzed by the pineapples and out of my peripheral vision saw the sale sign but it was the aroma that drew me back. I chose the ripest, aromatic one. I continued whizzing through the grocery store, spotted pineapple upside down cake in the bakery, one of Nick’s favorite desserts and decided to turn that fabulous smelling pineapple into this popular 1950’s dessert. But generally we eat dessert just a few nights a week, so what else could I turn this pineapple into? Why not turn pineapple upside down cake into pineapple upside down pancakes? Since pancakes are a breakfast favorite, Mr. Fabulous thought the idea sounded delicious. And the pancakes? Fabulous!
Helpful to know: If you don't have buttermilk on hand, adding 1 teaspoon of lemon juice to 1 cup whole milk will yield the same result.
⅔ cup all-purpose flour
⅓ cup cornmeal
⅓ cup wheat germ
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
In a large bowl, combine flour, cornmeal, wheat germ, baking powder, baking soda and salt.
1 cup buttermilk
1 egg, room temperature, separated, divided use
4 slices of pineapple
Canola oil for cooking
Butter and syrup
In a medium bowl, whisk the buttermilk with the egg yolk. In another medium bowl, beat the egg white until firm peaks form. Add the buttermilk/egg yolk mixture to the dry ingredients, stir with swift strokes; fold in beaten egg white.
Coat a large (preferably cast iron) skillet with canola oil and heat over a medium high heat. To ensure the oil is hot enough to cook the pancakes, sprinkle pan with water and when oil sizzles, spoon batter into skillet, a little larger than the pineapple slice. Add pineapple slice. Lower heat slightly and cook for approximately 2 minutes on each side or until cooked through and golden brown. Serve immediately with butter and syrup. Yield: 4 pancakes