Pineapple Upside Down Pancakes with Coconut Syrup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Butter , melted

or Dairy-Free Alternative

7

Pineapple Rings

2 Tbsp

Brown Sugar

1/2 cup

GOYA® Coconut Milk

1 1/2 cups

All-Purpose Flour

1 Tbsp

Baking Powder

1 tsp

Salt

1 Tbsp

Caster Sugar

1 1/4 cups

Milk

or Dairy-Free Alternative

Cooking Instructions

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Step 1

In a large skillet, heat Butter (1 Tbsp) over medium until lightly brown. Add Pineapple Rings (7) and cook on both sides until they begin to brown a bit, then add in Brown Sugar (2 Tbsp) . Continue to cook, flipping rings as needed, until brown sugar is dissolved. Transfer pineapple rings to a plate, leaving juices in the pan.

Step 2

Pour GOYA® Coconut Milk (1/2 cup) into the skillet with the brown sugar mixture and bring to a simmer for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool and thicken,

Step 3

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