Recipe: Pina Colada Pancakes with Hot Rum Sauce

I thought this was an interesting recipe and had to add it to my collection. If your like me you don't know what to do with half of the recipes you've got, but you just can't pass them up!

Pina Colada Pancakes with Hot Rum Sauce

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Innkeeper Sherrie Hansen
Blue Belle Inn Bed and Breakfast
513 West 4th Street
St. Ansgar, Iowa 50472
(515) 736-2225

Innkeeper Comments:

We featured this recipe at one of our "Breakfast in Bed" cooking workshops and it received rave reviews. I found the pancake recipe in an old Betty Crocker cookbook and added the Inn's special rum sauce for a great combination.

Pancakes:

2 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 (15-1/4 oz.) can crushed pineapple
2 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 sugar
1 tablespoons flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract

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 med-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired. Makes 16 pancakes.

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.