Hawaiian Brunch Delight: Pineapple Upside-Down Pancakes with Bacon & Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup all
• purpose flour 2 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1 egg, lightly beaten 3 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 2 tablespoons brown sugar, packed 2 slices of fresh pineapple 4 maraschino cherries 8 thin bacon strips 1 mango, diced (for salsa) 1/4 cup red onion, finely chopped (for salsa) 1 tablespoon lime juice (for salsa) 2 tablespoons cilantro, chopped (for garnish)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
2. In another bowl, combine milk, egg, melted butter, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat a non stick skillet or griddle over medium heat. Add 1/2 cup of batter for each pancake and cook until bubbles appear on the surface, then flip and cook until golden brown. Transfer to a plate and keep warm.
5. In the same skillet, melt 1 tablespoon of butter and add brown sugar, stirring to combine. Arrange pineapple slices and maraschino cherries on top of the caramelized sugar.
6. Cook bacon in a separate pan until crispy, then transfer to a paper towel lined plate.
7. In a small bowl, mix together diced mango, red onion, lime juice, and chopped cilantro for the salsa.
8. To serve, place a stack of pancakes on a plate, top with bacon, and spoon mango salsa over the top. Garnish with additional cilantro leaves if desired.

Chef’s Insight

The caramelized sugar creates a delightful crunch when combined with the soft, fluffy pancakes, while the bacon adds a smoky contrast to the tropical flavors of the mango salsa.

Notes

Pineapple Upside-Down Pancakes Bacon and Mango Salsa