When life gets going, the goings get pretty tasty. Or at least they did for me during a three-day weekend filled with sunshine and highs in the 80s. And no, green beer was nowhere on the menu.
I did, however:
1.) Enjoy a Spotted Cow next to Lake Mendota
2.) Spend a night rolling sushi with nori-wise friends
3.) Cook personal pizzas with some of the coolest kids you’ll meet
4.) Share an early Sunday morning with friends who realize pineapple upside-down pancakes are absolutely worth getting up for. You’d think so, too.
Pineapple Upside-Down Pancakes
Adapted from Yes, I Want Cake
Makes 4 cakes
1 tablespoon coconut oil
Dash of cinnamon
4 pineapple rings*
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
1/2 teaspoon baking soda
Pinch of sea salt
1/2 cup milk
1 tablespoon coconut oil, melted
1/4 teaspoon vanilla
*To make the pineapple rings, cut off the outside, slice into 1/2 inch slices, then use a knife to cut out the core. Melt the coconut oil with the cinnamon in a large skillet over medium heat. Add the pineapple slices and cook until they start to brown. Set aside. Combine the dry ingredients and the wet ingredients for the pancakes in two separate bowls, then add the dry to the wet and mix until just combined. Preheat the oven to 325 degrees. Set a wire rack on a baking sheet. Then heat a pan or griddle over medium high heat and spay with non-stick spray or coat with butter. Pour batter by 1/4 cupfuls onto the griddle and cook until bubbles form on top. Then place a pineapple ring on each pancake. Flip and cook until pancake is turning brown, about 2 minutes. Put each pancake on the wire rack and baking sheet and put it in the oven for about 6-7 minutes to finish cooking. I dare you not to smile while eating these!