Pina Colada Pancakes with Rum Sauce

Recipe by Bergy
READY IN: 33mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • ----------PANCAKES------------.
  • 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.
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