Melt 2 tbsp brown sugar with 1 tbsp butter and 1/4 tsp vanilla in a non-stick frying pan over medium. Add 4 pineapple rings and stir to coat. Remove. Scoop 1/4 cup pancake batter into same pan and lay a pineapple ring on top. Cook until brown on both sides. Repeat.
Stuff 2 thick slices of buttered challah bread with a pineapple ring, shredded mozzarella and sliced ham. Pan-fry on both sides until cheese has melted and bread is golden.