Pineapple Upside-Down Greek Yogurt Pancakes

Let's talk cake....for breakfast.

Time and time again I've flaunted my loyalty to pie over cake.  Give me tender fruit and a buttery crust any day of the week.  There are, however, two exceptions to that rule:  carrot cake and pineapple upside down cake.  Perhaps I should change my blanket statement to allow for cakes containing fresh fruits and veggies....but let's not split hairs.  We're here to talk about breakfast, remember?

Now everyone loves a good greek yogurt pancake.  Crazy healthy and yummy, they're the champion of our breakfast table.  I've made more variations of this classic than I can count and typically tack new favorites onto the bottom of our original post, but these divine griddle cakes deserve their own homage.

Technically speaking, these should be named pineapple rightside-up pancakes.  With the cake you begin with a layer butter, brown sugar, pineapple and cordial cherries on the bottom of the dish, pouring the batter over the top and inverting the cake when served.  But let's face it - no way is that butter and brown sugar mixture going to stay in a perfect little pancake-sized circle, and who wants to carefully position fruit on a hot griddle?  Talk about a grilled fruit-tastrophy.

Instead we start with the batter, topping it with all that good stuff.  You still get the lovely caramelization on your fruit after you flip the pancakes and let them cook on the second side.  I actually will crank the heat a bit to increase that lovely golden flavor and hue, but you're fine staying at a steady temperature as well.

A cherry center...how delightful.  Who said cake is only for dessert?


Pineapple Upside-Down Greek Yogurt Pancakes (2 servings)

• 1 recipe Greek Yogurt Pancakes
• 4 tbs unsalted butter
• 3 tbs brown sugar
• 1 c diced pineapple (fresh or canned & drained)
• 6 maraschino cherries

Preheat a griddle or non-stick pan to medium heat. In a medium mixing bowl, combine the yogurt and egg whites and mix until smooth.  Stir in the flour and baking powder and set aside.

Place the butter in a microwave safe dish and heat on low until melted, about 45 seconds.  While the butter melts, chop your pineapple (if needed) into bite size pieces.  Remove the melted butter and stir in the brown sugar until dissolved.

Brush the bottom of your pan with about a tablespoon of the melted butter.  Using a 1/3 measuring cup, scoop the batter onto the heated surface and smooth into circles.  Top with the pineapple and a maraschino cherry, then brush or drizzle with half of the brown butter sugar mixture.  Cook until the pancakes are just set, then flip and cook until the fruit is browned and the sugar has caramelized (you can up the temp to medium high for better caramelization).  Divide the pancakes between two plates and drizzle with the remaining brown sugar and butter mixture.  Serve hot.