Pina Colada Pancakes With Hot Rum Sauce

Recipe Ingredients

		Pancakes
2 cups	125g / 4.4oz	All-purpose flour
2 tablespoons	30ml	Baking powder
1/4 cup	49g / 1.7oz	Sugar
1/2 teaspoon	2.5ml	Salt
1		Crushed pineapple - (15 1/4 oz)
2		Eggs - beaten
1 cup	237ml	Milk
1/4 cup	59ml	Vegetable oil
1 cup	93g / 3.3oz	Flaked coconut
		Additional coconut - if desired
		Pineapple rings - if desired
		Rum Sauce
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Flour
1/2 cup	118ml	Half-and-half
1/2 cup	99g / 3.5oz	Butter
4 teaspoons	20ml	Light rum
		= (or 1/4 tspn rum extract)

Recipe Instructions

For 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 to 3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2 to 3 minutes more until other side is golden brown.

Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired.

For 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.

This recipe yields 16 pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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