Pina Colada Pancakes With Rum Sauce - cooking recipe

Ingredients

PANCAKES
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
RUM SAUCE
4 egg yolks
1 1/2 cups powdered sugar
1/4 cup rum (I use light Bacardi)
2 tablespoons thawed whipped topping

Preparation

Make the rum Sauce first& refrigerate.
In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
Add powdered sugar and keep beating until combined, use medium speed.
Gradually stir in rum until blended.
Fold in whipped topping Makes 2 cups of Sauce.
----------PANCAKES------------.
In a large bowl, mix flour, baking powder, sugar& salt.
Drain Pineapple, reserve syrup.
Add water to syrup to make 1 cup.
In another bowl combine eggs,syrup-water, milk& veggie oil.
Add to flour mixture.
Stir very lightly and only until combined: the batter will be lumpy.
Mix drained pineapple with the coconut.
pre heat the griddle or skillet.
Use 1/4 cup of batter for each pancake.
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.
Turn and cook 2-3 minutes more.
Keep warm.
Serve with Rum Sauce.