Ingredients (8 pancakes):
5 tablespoons unsalted butter
2 cans pineapple rings
1 1/4 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
Directions:
1. Preheat the oven to 250F.
2. Melt the butter in a small pan or in the microwave.
3. Open the cans of pineapple and drain the juice.
4. Put the flour, brown sugar, baking powder and salt in a large bowl. Stir until well mixed.
5. Whisk the eggs, milk, and 4 tablespoons of the melted butter together until well mixed. Slowly whisk in the flour mixture until well blended.
6. Brush skillet with melted butter and set on medium-high.
7. Fill a 1/3 cup measuring cup with batter. When the skillet is hot, pour in the batter. Cook the pancake until golden underneath and bubbles burst on the top, about 3 minutes.
8. Place 1 pineapple ring in the center of the pancake and carefully flip the pancake. Cook until golden brown on the second side, about 2 more minutes. Put the pancake on a baking sheet & into the oven to keep warm.
9. Repeat steps 7 & 8, brushing skillet with butter as needed.
Serve the pancakes warm with butter and maple syrup.
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