1 (10 ounce) package pancake mix
2 eggs
1 cup heavy whipping cream
1 1/2 cups pineapple juice
2 tablespoons margarine
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup buttermilk
2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, combine pancake mix, eggs, whipping cream, pineapple juice, margarine, brown sugar, and vanilla. Beat until smooth. Pour batter into prepared pan.
Bake in preheated oven for 35 minutes or until golden. Drain on paper towels. Cool on a wire rack.
While the liquid is freezing, slowly pour pineapple syrup through a strainer into pan in pan. Cover and chill in refrigerator while making pancakes.
To Make Pancakes: Place 1 cup pineapple syrup in pan of meringue. Spoon 1/2 cup pineapple syrup around the edges of pan. Spoon the pineapple syrup over filling in pan. Heat 2 tablespoons margarine in a skillet over medium heat, slowly melt to approx. 30 degrees F (13 degrees C) and spread evenly into pan. Place reserved pineapple filling onto top of pineapple pancake. Pour pineapple juice over filling and top with remaining pineapple syrup. Place remaining pineapple filling on top of pineapple pancake.