My husband’s favorite cake is pineapple upside cake. So, I figured why not make him gluten free pineapple upside down pancakes! The sweet caramel sauce is used instead of or in addition to maple syrup. They’re not only delicious but they look beautiful, too!
Slice the pineapple, if necessary and place in a plate or bowl. Drain the excess juice and blot with a paper towel. Slice the cherries in half; set aside.
In a glass measuring cup, add the brown sugar and butter. Microwave for 30 seconds and stir. Microwave additional 10-second intervals until all melts and forms into caramel sauce; set aside.
Make the batter of choice. Do not add additional milk to any of the batters. The additional liquid will make it gummy. Scoop about 1/4 cup of the batter onto a preheated, pre-oiled or pre-buttered skillet over medium heat onto the right side of the skillet. Push and shape the batter into circles using the back of the measuring cup. Press the pineapple into the batter and place a cherry half in the center. Cook for about 3 minutes. Raise the heat to between medium and medium-high when using margarine in the batter. Margarine does not brown as well as butter.
When you're ready to flip the pancake, scoop about 1 tablespoon of the caramel sauce onto the left side of the skillet. Using a spatula, flip the pancake onto the caramel sauce. (If the sauce is too thick, microwave it for a few seconds and stir until you can pour it again.) Fry the pancake an additional 2 minutes. Using the spatula, transfer the pancake to a plate. Serve immediately or keep warm in a preheated oven. Do not leave the pancake at room temperature for long otherwise, it will steam up at the bottom and become soft or gummy.