Jan Box | Trinity Valley EC

Dessert for breakfast? Sign me up! I loved the presentation of these pancakes. They do take a little patience when flipping, but once you get the hang of it, these pancakes are so much fun to make—and even better to eat.

—Vianney Rodriguez, Food Editor

1 can pineapple slices (16 ounces) in syrup
1 cup sugar
4 tablespoons (1/2 stick) butter
6 tablespoons heavy cream
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups prepared pancake batter
Maraschino cherries, for topping
Whipped cream, for topping

1. Preheat oven to 200 degrees. Drain pineapple slices, reserving syrup. To a saucepan, add reserved syrup and sugar. Cook over medium heat, stirring frequently, at a soft boil about 25 minutes or until syrup turns golden. Remove from heat and stir in butter, heavy cream, salt and cinnamon.

2. Preheat and lightly grease skillet over medium-high heat. Pour about 1/3 cup pancake batter onto skillet.

3. Cook until bubbles form on the surface of the pancake. Place a pineapple ring into batter and press slightly. Flip pancake and press into skillet and finish cooking. Keep cooked pancakes warm in preheated oven, and repeat with remaining batter.

4. Serve warm with a cherry, pineapple syrup and a dollop of whipped cream on each pancake.

Serves 6.