Directions

1. 1

   Preheat a cast iron skillet or griddle over medium heat for 2 minutes. In a medium bowl, combine the flour, baking soda, salt, and sugar, stirring well.

2. 2

   In a separate bowl, whisk together the sour cream, milk, egg, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix, as this keeps the pancakes light and fluffy.

3. 3

   Melt about 1 tablespoon of butter or oil in your preheated skillet or griddle. If using canned pineapple, drain well; if using fresh, pat the slices dry.

4. 4

   Arrange pineapple slices on the hot skillet, spacing them so each slice has room for a pancake. Cook the pineapple for 2 minutes on the first side until it begins to caramelize.

5. 5

   Sprinkle about ½ teaspoon of packed dark brown sugar evenly over each pineapple slice.

6. 6

   Carefully pour approximately ¼ cup of batter over each pineapple slice, covering it completely. Cook for about 2 minutes, or until small bubbles form across the surface of the batter and the edges look set.

7. 7

   Using a thin spatula, carefully flip each pancake so the caramelized pineapple is now on top. Cook for about 1 minute on the other side until the pancake is cooked through and golden brown.

8. 8

   Transfer finished pancakes to a warm plate. Add more butter or oil to the skillet as needed and repeat steps 4–7 with the remaining batter and pineapple slices.

9. 9

   Serve the pancakes stacked warm, with a pat of butter on top, a generous pour of maple syrup, and a light sprinkle of ground cinnamon.