The perfect weekend breakfast to energize you for a full day!
Catchy recipe title, huh? I don’t often crave pancakes, but when I do, nothing else will suffice. This past weekend had me nearly racing to the stove to whip up a batch of pancakes, especially after my daughter suggested them for breakfast. I’ve been eating a lot of eggs for breakfast lately in an effort to minimize my carb intake, and didn’t want another eggy breaky on the weekend. But sooner or later, if you “low carb” your diet long enough, the carb cravings will come-a-calling. At least, they do for me. And what better way to indulge them with a stack of these breakfast beauties?
Just getting started – pineapple and brown sugar, which will cook until caramelized and golden.
I sort of followed Ina Garten’s recipe for sour cream pancakes, but omitted the bananas because I didn’t have any. Now that’s a rarity in our house (running out of bananas), but there we were, banana-less, looking at this recipe for banana pancakes. Not one to let these kinds of things throw me off, I made the pancake recipe, skipped the chopped bananas, and settled on caramelizing some fresh pineapple I had picked up at the market earlier in the week. It worked beautifully.
Ina’s recipe really works (even with primary ingredient omissions), because I stuck to the base of the recipe. The sour cream makes them nice and light, and the good amount of baking powder makes them rise like nice puffy clouds. These are soft, tender, light, and perfect for soaking up a ton of good maple syrup.
Once the pineapple becomes golden brown and sticky, you just add some maple syrup to make the most luscious sauce for your morning pancakes. What’s not to love?
The caramelized pineapple was a cinch to make – just browning the fruit with some brown sugar until warm and sticky, and adding a last minute addition of maple syrup until everything was perfectly warm really hit the spot on a cold spring morning.
Are you ready to dive right in?
After eating these, my daughter said “I want to go outside and run because I have so much energy!” To be honest, I was pretty energized after eating a stack of these too…I ended up putting in a full day of chores, cooking and baking after breakfast, and felt satisfied well until late afternoon.
Look at how gloriously thick these beauties are…perfect for stacking as high as you like.
Sour Cream Breakfast Pancakes with Caramelized Pineapple Topping
This is a really good pancake recipe on its own, even if you don't have any pineapple. These can be served plain, with maple syrup, or you can add some chopped fruit to the batter once poured into the skillet. You can also omit the cinnamon, and add a teaspoon of freshly grated lemon zest or orange zest if you wish.
Adapted from Ina Garten's Barefoot Contessa Family Style cookbook.
Ingredients
- For the pancakes:
- 1 1/2 cups all purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 cup sour cream
- 3/4 cup plus 1 tbsp milk
- 2 extra large eggs
- 1 tsp pure vanilla extract
- butter
- For the pineapple topping:
- 1/2 pineapple, cored, peeled, sliced and cut into bite size pieces
- 1/4 cup brown sugar
- 1/2 cup pure maple syrup
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a separate bowl, whisk together the sour cream, milk, eggs and vanilla.
- Add the wet ingredients to the dry ones, mixing only until combined.
- In the meantime, in a saucepan over medium high heat, add the pineapple and brown sugar, and cook, stirring often, until the pineapple starts to caramelize, about 15 minutes. Once it's golden brown, add the maple syrup, and turn the heat down to low. Let the syrup warm up a minute or two, then turn off the heat and set aside.
- Melt 1 tbsp of butter in a large skillet over medium low heat until it bubbles. Ladle the pancake batter into the pan. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
- Flip each pancake and cook for another minute, until browned.
- Wipe out the pan with a paper towel, add more butter, and continue cooking until all the pancake batter has been used up.
- Serve the pancakes with the pineapple topping, and pass more fresh maple syrup at the table.
Copyright The Lit Kitchen
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