1 20z can of sliced pineapple or 1 small pineapplepeeled, cut into eight 1/2" rounds, cored ( we used can the can)
1/4cuppacked dark brown sugar
butter or oil for pan
Heat a cast iron skillet or griddle over medium heat for 2 minutes.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl..Whisk the Sour cream, milk, eggs and vanilla in a separate bowl and stir them into the flour mixture,be careful not to over mix.
Melt about a tablespoon of butter or oil in your skillet or griddle. Depending on how wide your skillet is add the pineapple slices, add one slice for each pancake, make sure you will have enough space in between the pancakes. Cook the pineapple slices for 2 minutes on the first side, sprinkle brown sugar, then flip. After you filled pour 1/4 cup of batter on each pancake. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. flip them carefully and cook for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter, a cascade of maple syrup and a sprinkle of cinnamon.