Gluten-Free Pineapple Upside-Down Pancakes

Steps

• 1

  Use a 1 to 2-inch biscuit or round cookie cutter to core each pineapple round.
• 2

  Heat griddle or skillet over medium heat. Brush lightly with butter or oil. Cook pineapple rings 2 minutes. Sprinkle with brown sugar, then flip and cook another 2 minutes until caramelized. Transfer to a plate.
• 3

  Combine Bisquick™, milk, vegetable oil and egg; stir until combined. Pour 1/4-cupfuls batter onto hot griddle, then top each pancake with a pineapple ring. Cook 3 to 4 minutes until bubbles form on the surface and edges are dry; flip and cook another 2 minutes until cooked through.
• 4

  In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, icing sugar and cinnamon on high speed until stiff peaks form.
• 5

  Top pancakes with maple syrup, whipped cream and maraschino cherries.