Yield: 6 Servings
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|1 can||(8-oz) crushed pineapple; undrained|
|2 tablespoons||Vegetable oil|
|⅓ cup||Flaked coconut|
|1 can||(8-oz) pineapple rings; drained and halved|
|⅓ cup||Flaked coconut; toasted|
|1 cup||Whipping cream|
|2 tablespoons||Powdered sugar|
|2 tablespoons||Light rum|
|1 teaspoon||Vanilla extract|
Combine flour, baking powder, soda, salt and sugar in a large bowl.
Drain crushed pineapple, reserving juice; add enough water to juice to make ½ cup liquid.
Beat egg; add pineapple juice, buttermilk and oil, stirring well. Add to flour mixture, stirring until dry ingredients are moistened (batter will be lumpy).
Combine crushed pineapple and ⅓ cup flaked coconut; set aside.
For each pancake, pour ⅓ cup batter onto a hot, lightly greased griddle.
Sprinkle each pancake with 1 tablespoon pineapple mixture. Turn pancakes when tops are covered with bubbles and edges look cooked. To serve, dollop Rum Cream over each pancake, and top with halved pineapple rings and toasted coconut. Yields 6 servings.
Rum Cream: Combine all ingredients in a medium mixing bowl; beat until firm peaks form. Yields 2 cups. MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .