Packing Day #1. Over. We all survived. Good thing for Lily since she nearly got stepped on or had something heavy set on her many times throughout the day. Unlike her typical day of full-time napping, she was up and active the entire day. I have a feeling she’s going to just collapse by the end of this all and not move for the better part of a week.
Our movers are very, very nice. They wanted burgers and fries for lunch and when I was placing the order it sounded really good. I don’t think I’ve had a REAL burger yet this year. It totally hit the spot, more so because ordering take-out is an almost-never treat. But, ya know, when every square inch of your kitchen is covered in every plate, glass, bowl, platter, and pan you own…you eat a burger.
The move is exciting, but it’s always bittersweet. I’m going to miss a few things about Ohio like Tim Horton’s coffee, Lily’s vet, my hockey team, Donna & Gina, and…Kroger’s 10 for $10 pineapple sales. Just as we began the task of whittling down our food supply, Kroger had their pineapples go on sale and I am incapable of passing up $1 pineapples.
“I hope you have a plan for these, Nicole!,” Mr. Prevention snarked.
Husband, puh-lease. I have recipes saved for every occasion, including pineapple sales.
I made a crisp with one of the pineapples. Recipe coming soon. With the other pineapple, I made these Pineapple Upside Down Pancakes. Both excellent choices, I must say.
As I was making these pancakes, I was thinking to myself, “I wonder if they’ll be as good as they sound.” Because to be honest, they weren’t the easiest thing to make. Not difficult, but an extra step or two from your run-of-the-mill pancakes. If you let that piece of information deter you, it will only be your loss.
You’ve been warned – these are epic!
Pineapple Upside Down Pancakes adapted from Bon Appetit, March 2012
1 Tbsp unsalted butter 1 cinnamon stick, broken in half or 1/4 tsp ground cinnamon 1 pineapple, peeled, cut into eight 1/2″ rounds, cored 1/2 cup dark rum (I used almond tequila) 1/4 cup dark brown sugar
1 cup whole wheat pastry flour 3 Tbsp sugar 1 tsp baking soda 3/4 tsp kosher salt 1 cup fat free milk + 1 Tbsp white vinegar or 1 cup lowfat buttermilk 1 large egg 2 Tbsp unsalted butter, melted 1/2 tsp vanilla extract
Melt butter with cinnamon in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4-5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.
Whisk first 4 pancake ingredients in a large bowl. Add milk/buttermilk and next 3 ingredients; whisk until smooth.
Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pancake until golden brown and bubbles form on top, about 2-3 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes.
Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup. Serve hot.
Yield: 4 servings (2 pancakes each)
Nutrition Information (per serving): 421 calories; 10.3 g. fat; 48 mg. cholesterol; 788 mg. sodium; 59.5 g. carbohydrate; 4.5 g. fiber; 4 g. protein
Result: Truthfully? One of the best breakfasts I’ve had in a long time. These are right up there with the pretzel and white chocolate pancakes I had in Chicago last month. SO GOOD! Thanks to the whole wheat flour and pineapple, this breakfast offers up a generous 4.5 grams of fiber and a respectable 421 calories. You won’t regret making these one weekend morning, I can guarantee that! Enjoy!
Dentist then Day #2. I think I can…I think I can…! I’ll have to get some pictures of the chaos to get up tomorrow.