Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 10 depending on size

Ingredients:

2 C. cake flour (or all purpose flour)

2 tsp. baking powder

1 1/2 T. sugar

1/4 tsp. salt

2 C. buttermilk or (reg. milk if that’s all you have)

2 whole large eggs

1 1/2 T. vanilla

2 1/2 T. butter, melted

Extra butter for your fry pan

Maple syrup or pancake syrup.

1 (20 oz.) can pineapple slices, in heavy or natural syrup

1 (12 oz.) Marciano cherries, sliced in half

What to do:

Mix together well, dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined. Not too much you don’t want a stiff batter.

Melt butter (don’t boil it just melt it) and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Cook on a buttered skillet over medium-low heat until golden brown and you see little bubbles, then add a slice of pineapple and cherry in the middle; sprinkle with brown sugar to lightly coat the top. Flip! Cook just a little longer on the second side not as much as the first side. Oh my!!!!!

Christina’s Notes:

I always cook my pineapple first in the skillet, to give it that nice golden brown look. Also, I sometimes replace a 1/2 C. of the milk with the Marciano cherry juice.