Prep 15 mins
Cook 18 mins
If you love pineapple, coconut (and rum) you'll love these pancakes
- 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
- 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.
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.