posted by techgoddess 09-03-100 4:15 PM
Pina Colada Pancakes with Hot Rum Sauce
2 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 (15-1/4 oz.) can crushed pineapple
2 eggs, beaten
1 cup milk
1/4 cup vegetable oil
1 cup flaked coconut; additional coconut, if desired
pineapple rings, if desired
1 cup sugar
1 tablespoons flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract
Pancakes: In a large bowl, mix flour, baking powder, sugar and salt. Drain pineapple; reserve syrup. Add water to syrup to make 1 cup of liquid.
In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will still be lumpy.
In small bowl, mix pineapple and coconut. Preheat griddle. Brush with oil. Pour 1/4 cup batter for each pancake onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook over medium-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired.
Rum Sauce: In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum. Refrigerate until needed.
Yield: Makes 16 pancakes
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