Pineapple Upside-Down Pancakes

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pineapple upside down pancakes
  • 4Servings


  • 4 tablespoons butter
  • 2 2/3 cups pancake batter
  • 8 thin pineapple rings
  • 4 teaspoons (packed) brown sugar
  • 6 tablespoons cherry jam


In large nonstick skillet, melt 1 tbsp. butter over medium-high. Pour in two 1/3-cup mounds of batter; top each with 1 pineapple ring and 1/2 tsp. sugar. When batter bubbles, flip and cook until golden, 2 to 3 minutes total. Repeat with remaining batter. In bowl, mix jam with 2 tbsp. water; pour over pancakes.