Pina Colada Pancakes with Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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If you love pineapple, coconut (and rum) you'll love these pancakes 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 |
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.
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