Pina Colada Pancakes with Rum Sauce

If you love pineapple, coconut (and rum) you'll love these pancakes

• Ready In: 33 mins
• Yields: 16 pancakes

Ingredients

• PANCAKES

• 2  cups flour
• 2  tablespoons baking powder
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1 (15 1/4ounce) can  crushed pineapple
• 2  eggs, beaten
• 1  cup milk
• 1⁄4 cup  vegetable oil
• 1  cup  flaked coconut

• RUM SAUCE

• 4  egg yolks
• 1 1⁄2 cups powdered sugar
• 1⁄4 cup rum (I use light Bacardi)
• 2  tablespoons  thawed  whipped topping

Directions

1. Make the rum Sauce first& refrigerate.
2. In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
3. Add powdered sugar and keep beating until combined, use medium speed.
4. Gradually stir in rum until blended.
5. Fold in whipped topping Makes 2 cups of Sauce.
6. ----------PANCAKES------------.
7. In a large bowl, mix flour, baking powder, sugar& salt.
8. Drain Pineapple, reserve syrup.
9. Add water to syrup to make 1 cup.
10. In another bowl combine eggs,syrup-water, milk& veggie oil.
11. Add to flour mixture.
12. Stir very lightly and only until combined: the batter will be lumpy.
13. Mix drained pineapple with the coconut.
14. pre heat the griddle or skillet.
15. Use 1/4 cup of batter for each pancake.
16. 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.
17. Turn and cook 2-3 minutes more.
18. Keep warm.
19. Serve with Rum Sauce.