Recipe by Bergy
If you love pineapple, coconut (and rum) you'll love these pancakes
Top Review by NorthwestGal
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.
- 2 cups flour
- 2 tablespoons baking powder
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 (15 1/4 ounce) cancrushed pineapple
- 2 eggs, beaten
- 1 cup milk
- 1⁄4 cup vegetable oil
- 1 cup flaked coconut
- 4 egg yolks
- 1 1⁄2 cups powdered sugar
- 1⁄4 cup rum (I use light Bacardi)
- 2 tablespoons thawed whipped topping
Directions See How It's Made
- 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.
- Keep warm.
- Serve with Rum Sauce.