Pineapple Upside-Down Pancakes

Ingredients:

• 1 can (230 g) of canned pineapple rings (4 rings per can)
• 1 tbsp (15 g) butter
• 2 tbsp. l. brown sugar
• 4 cocktail cherries
• 2 tbsp. pancake dough

Preparation:

1. Pat the pineapple rings dry with a paper towel, then transfer them to a plate lined with another paper towel.
2. Heat a large nonstick skillet or cast iron griddle over medium heat. Add the butter.
3. While the butter is melting, sprinkle one side of the pineapple rings with brown sugar. Place them in the pan, sprinkled side down, leaving enough space around them to pour the batter on top later. Cook until the sugar caramelizes and the pineapple rings are light brown (about 5 minutes).
4. Place a maraschino cherry in the center of each ring. Carefully pour about 1/2 cup of batter onto each pineapple slice. You should have 4 pancakes. Cook until the batter begins to bubble and lose its shine (about 3 minutes). Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.