Pineapple Upside Down Pancakes

Hayden wanted pancakes for dinner tonight and I wanted to try something different. These were delicious, especially with a little cinnamon butter on top and a tall glass of cold milk.

Yummy! Here is the recipe:

Pineapples:
Melt 2T butter in small skillet. Stir in 1/3 C brown sugar and let caramelize. Add 1 C diced pineapple and cook until juice is evaporated. (I also added around 1/2 tsp vanilla extract.)

Pancakes:
1 C all purpose flour
1 T white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C milk
1 egg
2 T vegetable oil
1/2 tsp vanilla extract

Combine dry ingredients. Make a well in the center. Combine milk, egg, oil, and vanilla in separate bowl. Pour milk mixture into flour mixture. Beat with whisk until smooth and do not stir again (this is the key to fluffy pancakes!). Scoop by 1/4 cup-fulls into hot skillet or griddle. Spoon desired amount of pineapples onto pancakes. Flip when they become bubbly. Serve warm with cinammon butter and leftover caramel sauce, if desired.

Wish I had a picture to share, but we ate them too fast! :)