Ingredients
Directions
Heat a griddle to 350ºF or medium high.
Render the bacon on the griddle until crispy.
Drain the bacon on paper towels, reserving the fat.
While the bacon is cooking, mix the baking mix, milk, eggs, and oil until just combined.
Grease the griddle with a bit of the bacon fat, then place the pineapple rings on the griddle and cook until browned.
Pour enough pancake batter over each pineapple to cover, then sprinkle in some of the rendered bacon.
Using a large spatula, flip the pancakes once bubbles appear on top and the bottom is golden brown.
Cook an additional two minutes after flipped.
To serve: Combine 4 tablespoons of maraschino cherry juice with 3/4 cup of maple syrup. Flip pancakes pineapple side up and garnish with one cherry in the center. Serve with syrup on the side.
