Friday, September 28, 2012

Phoenix Fusion Episode 3: Sea World Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes
Since Baby Bodhi was a very little baby, I have been taking him to Sea World in San Diego on a regular basis.  Hubby and I bought a membership last year and made great value of the money we spent.  Bodhi knew what dolphins, seals, fish and turtles were beore he could even speak the words!

Daddy and Baby Bodhi inside
Turtle Reef at Sea World
Now, as we live in Scottsdale, Arizona, places like Sea World are even more appreciated and adulated.  That blue tower on the 5 freeway means so much more to us now as it reaches up into the sky and draws us near. But once we get in the gate, we find ourselves watching the same great shows, playing on the same great rides and laughing at our same silly jokes.

As movie buffs, nobody in our family can talk about sharks or even speak the word shark without turning into "Ula," the shark obsessed, surfer, Hawaiian native from the movie 50 First Dates. Needless to say, the Shark Encounter at Sea World is always an "Ula" experience.  Today, I'm torturing all of YOU with my "Ula."

As for the food...well...if you've seen the movie, you get it.  If you don't, watch it. Then you will.  I've talked's the video and the recipe.  Enjoy.  Bring me back a t-shirt.

Pineapple Upside Down Pancakes

Prep Time: 5 minutes / Cook Time: 20 minues / Servings: 6-8 pancakes
Pineapple Upside Down

  • 2 cups instant pancake mix
  • 1 cup water
  • 1/2 tsp. baking soda
  • 1/2 cup Agave nectar
  • 1/4 tsp. pumpkin pie spice
  • 1 can of pineapple rings in pineapple juice
  • 1/2 cup dark rum
  • 1/4 cup powdered sugar (for dusting)
  • cooking spray

  1. Preheat oven to 250 degrees.
  2. Heat a large skillet to high heat.  Add the Agave nectar and cook until boiling and bubbly.  
  3. Sprinkle in the pumpkin pie spice.
  4. Add the pineapple slices and allow the Agave nectar to reduce for about 3-4 minutes.  As the pineapples begin to caramelize and nectar begins to thicken, turn the pineapple slices over and cook for another 2-3 minutes.  When browned, remove the pineapple slices from the heat and set aside.  
  5. Add the rum to the caramelized Agave nectar and deglaze the pan with a wooden spoon or spatula.  Remove the mixture from the heat and set aside.
  6. In a large bowl, combine the pancake mix, water and baking powder.  Mix with a whisk until combined.
  7. Heat a large pan or griddle to medium heat.  Spay the pan and a 4" biscuit cutter with cooking spray and place the biscuit cutter in the center of the griddle.  Add just enough pancake mix to cover the bottom of the biscuit cutter.  Cook on medium heat until the batter is bubbly on top, about 2-3 minutes.  
  8. Add a slice of caramelized pineapple to the center of the pancake and drizzle in a small spoonful of the rum/Agave mixture. Remove the biscuit cutter, carefully flip the pancake over and continue to cook for another 1-2 minutes, until the other side of the pancake is cooked through.
  9. Repeat steps until completed, placing the cooked pancakes on a cookie sheet in the oven until ready to serve.
  10. To Serve: Arrange 2-3 pancakes onto a serving dish.  Drizzle with remaining rum/Agave mixture and dust with powdered sugar.