Pina Colada Pancakes With Rum Sauce

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• 2 cups flour
• 2 tablespoons baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 (15 1/4 ounce) can crushed 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

Recipe

• 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.