2 C. flour 2 T. baking powder 1/4 C. sugar 1/2 tsp. salt 2 eggs, beaten 1/4 C. vegetable oil 1 C. pineapple juice 1 C. milk Rum Sauce (see below) Coconut and crushed pineapple for topping
Rum Sauce: 1 stick butter 1 C. sugar 1 T. flour 1/2 C. half and half
In a large bowl, mix the first four ingredients together, then set aside. In another large bowl, blend eggs, oil, pineapple juice and milk. Blend the liquid mixture into the dry mixture, stirring with a whisk. Heat griddle to 325F. Using 1/4 cup of mix per pancake. Turn over after 3 minutes or pancake gets golden brown on bottom. Pour rum sauce over pancakes and garnish with coconut and crushed pineapple. Makes 16 pancakes.
Rum Sauce: In a small pot, melt 1 stick butter on medium heat. Mix in 1 cup of sugar and 1 tablespoon flour. Stir in half and half. Keep stirring on medium heat until the mixture begins to boil and starts to thicken. Lower heat and let it simmer. Before serving, add 4 teaspoons of rum. Pineapple or coconut flavored rum is best.