| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1 |
cn |
(8-oz) crushed pineapple; undrained |
| 1 |
|
Egg |
| 1/2 |
c |
Buttermilk |
| 2 |
tb |
Vegetable oil |
| 1/3 |
c |
Flaked coconut |
| 1 |
cn |
(8-oz) pineapple rings; drained and halved |
| 1/3 |
c |
Flaked coconut; toasted |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
| 2 |
tb |
Light rum |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
RUM CREAM
Combine flour, baking powder, soda, salt and sugar in a large bowl.
Drain crushed pineapple, reserving juice; add enough water to juice to
make 1/2 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 1/3 cup flaked coconut; set aside.
For each pancake, pour 1/3 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, http://www.erols.com/hosey.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”