Makes enough topping for at least 12 servings

12 pancakes

1/2 fresh pineapple, skinned, cored and chopped into small chunks

1/4 cup granulated sugar

Cinnamon Butter:

1/4 pound (1 stick) unsalted butter

1 tablespoon ground cinnamon

1 tablespoon brown sugar

Vanilla Crème:

2 cups heavy whipping cream

3 tablespoons granulated sugar

2 teaspoons vanilla extract

• Cinnamon Butter: Place the stick of butter, cinnamon and brown sugar in a food processor.

• Purée until combined and smooth; place in a small glass dish and chill in refrigerator until ready to serve.

• Vanilla Crème: In a saucepan over medium-high heat, pour in the heavy cream, 3 tablespoons granulated sugar and the vanilla extract. Heat to boiling.

• Turn down heat and continue to slowly simmer, stirring frequently, until thickened.

• Remove from heat and pour into a small pitcher to use for serving. Set aside at room temperature until ready to serve.

• Prepare your pancakes, making sure batter is not thin and runny.

• Ladle about ½ cup batter onto hot griddle and sprinkle a heaping tablespoon or so of pineapple chunks onto the cooking pancake.

• When pancake is ready to be flipped, sprinkle a dash or two of granulated sugar onto the pineapple and then turn; this will caramelize the pineapple side.

• Place finished pancake on a plate in a warm oven and repeat process until all batter is gone.

• Stack two pancakes and serve with a dollop of cinnamon butter on top and the vanilla crème on the side.

• Also tasty with cinnamon butter and honey or maple syrup.

Nutritional information per serving, not including pancakes: 237 cal., 23 g fat (13 g sat.), 75 mg chol., 9 g carb., 17 mg sodium, 1 g fiber, 1 g pro.