“If you love pineapple, coconut (and rum) you’ll love these pancakes”
1 (15 1/4 ounce) cans crushed pineapple
1/4 cupvegetable oil
1 1/2 cupspowdered sugar
1/4 cuprum( I use light Bacardi)
2tablespoonsthawed whipped topping
Make the rum Sauce first& refrigerate.
In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
Add powdered sugar and keep beating until combined, use medium speed.
Gradually stir in rum until blended.
Fold in whipped topping Makes 2 cups of Sauce.
In a large bowl, mix flour, baking powder, sugar& salt.
Drain Pineapple, reserve syrup.
Add water to syrup to make 1 cup.
In another bowl combine eggs,syrup-water, milk& veggie oil.
Add to flour mixture.
Stir very lightly and only until combined: the batter will be lumpy.
Mix drained pineapple with the coconut.
pre heat the griddle or skillet.
Use 1/4 cup of batter for each pancake.
Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly.
Turn and cook 2-3 minutes more.
Serve with Rum Sauce.
“Oh my gosh, these were very tasty pancakes.With the Rum Sauce these pancakes were fantastic.I would be a bit hesitant to serve these to my grade-school aged kids, even with the scant amount of rum used.So I wonder if using rum extract would give the same great taste.Maybe I’ll give it a try and see if that works!Even so, these would be perfect for a romantic breakfast for two, complete with chilled Mimosas.Yum.Thanks Bergy!Made for Bargain Basement tag game.”