When I was a kid, for some reason my mother never gave me pineapple! It wasn't until I was in high school that I tried it for the first time in a fruit salad. There were so many words I could use to describe it; juicy, sweet, fresh, delicious-- far too many descriptive words to list here, actually. So needless to say I became a fan of the pineapple. Generally for most people, the go-to pineapple infused eatable would be Pineapple Upside Down Cake. While, yes, I did enjoy the hell out of pineapple upside down cakes, I also loved pineapple on my kebabs when we grill, extra pineapple juice in my frozen pina coladas, I ever came up with a pineapple-onion marinade/sauce once on accident- and loved it!
Lately I had been on a breakfast kick making chocolate chip waffles, then stumbling upon a recipe for brownie pancakes I became intrigued. Brownies are amazing! Pancakes are alright, too. Why not combine the two and have an amazing creation?? Welp, I took it one step further and decided to make brownie waffles. Then I thought harder on how I could make it super amazing, and decided I would make Triple chocolate waffles. So I made a chocolate waffle batter, but used less sugar than I would normally, and then pour in about a quarter cup of Torani White Chocolate syrup, and threw in a half cup of milk chocolate and semi sweet chocolate chips, then noticed I had a large supply of bananas that I had meant to dip in chocolate for valentines day. Idea! I mashed up two bananas, folded them into the batter and proceeded to iron out Triple Chocolate Banana Waffles! The results were amazing, topped with whipped cream and rainbow jimmies, so I took them to work with me in the morning and everyone loved them there.
After my Triple Chocolate Banana Waffles were such a huge hit, I decided to make another dessert style breakfast. The genius idea came to me out of nowhere-- Pineapple Upside Down Pancakes! Complete with a pineapple ring and maraschino cherry in the center of it!
So a few days after my genius idea, I get my new Bon Apetite magazine-- always an exciting moment for me :) What is the first recipe I see, you ask? A recipe for Pineapple Upside Down Pancakes! Blast! I was going to be an innovator! A cutting-edge culinary genius! Not so much anymore.
So anyways I made them and they were totally amazing, I made some Buttermilk Syrup to go with them and my eyes rolled up in my head as I ate them, it was so delicious! The buttermilk syrup was the perfect complement to the pineapple upside down pancakes-- Mission Complete! The biggest pain in the ass about the whole ordeal was that you need to cook the pineapples first, other than that, not too much different than regular pancake making!
Recipe taken from Bon Apetit Magazine
I however, did mine a little differently, of course :) I doubled the recipe, omitted the rum used in the cooking of the pineapple slices and substituted it with pineapple juice; did not use a cinnamon stick or any ground cinnamon, either, for that matter; I used half all-purpose flour and half whole wheat flour; I added 1/4 cup of pineapple juice to the batter; and used 3x the amount of vanilla, but substituted Butter Vanilla instead.
For the buttermilk syrup, I got inspiration for the recipe from Secret Life of A Chef's Wife's food blog. I did change it up a bit, I added vanilla and used brown sugar and changed the amount of baking soda added, as well-- which turned out perfectly for me, yay!