Friday, May 6, 2011

Sweet Potato Pineapple Upside-Down Pancakes

Yes, you heard me correctly.

Are you ready to impress your friends, families, and lovers with the most delicious weekend morning pancakes they've ever had?  I thought so.

Sweet Potato Pineapple Upside-Down Pancakes
Adapted from Cooking Light

(Makes 8 pancakes)

1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup) (Ed. note: I used mashed sweet potatoes, as you save some of the sugar/calories that are in candied yams)
1/2 cup pineapple, fresh or canned (Ed. note: fresh is best!)

1.  Combine flour, baking powder, pumpkin-pie spice, and salt in a large bowl.

2.  Combine milk, sugar, oil, vanilla, and eggs in a separate bowl; add to flour mixture, stirring until smooth. Stir in sweet potatoes.

3.  Prepare pineapple.  If using fresh pineapple chop pineapple into large chunks (about half the size of a canned pineapple tidbit).  If using canned pineapple tidbits, cut them in half.  If using crushed pineapple, drain the juice.  Don't add it to the batter yet.

4.  Heat oil on the skillet over medium-high heat.  The skillet is ready when water dropped on it sizzles immediately.

5.  Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.  Add pineapple pieces to the uncooked, exposed part of the pancakes.

6.  Turn pancakes when tops are covered with bubbles and edges look cooked.  This will expose the pineapple to the griddle/pan.

7.  Let cook for a few more minutes.  Pancakes are done when the pineapple starts to looked charred.  The pancakes may be a bit moist from the pineapple juice.

8.  Cover with maple syrup and enjoy!

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