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Pancakes:

2 cups all-purpose flour

2 tablespoons baking powder

1/4 cup granulated sugar

1/2 teaspoon salt

1 (15.25-ounce) can crushed pineapple

2 large eggs, beaten

1 cup milk

1/4 cup vegetable oil

1 cup flaked coconut

Additional coconut, if desired

Pineapple rings, if desired

 

Rum Sauce:

1 cup granulated sugar

1 tablespoons all-purpose flour

1/2 cup half-and-half

1/2 cup butter

4 teaspoons light rum or 1/4 teaspoon rum extract

For Pancakes:

1. 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.
2. 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.
3. In small bowl, mix pineapple and coconut.
4. 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.
5. 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.

Makes 16 pancakes.