Pina Colada Pancakes With Rum Sauce Recipes

BILL'S FAMOUS PINA COLADA

Steps:

• Pour the light rum, amber rum, pineapple juice, sweet and sour mix, cream of coconut, and half-and-half cream into the pitcher of a blender with ice; blend until the cocktail has a slushy texture. Pour the slushy mixture into a glass.
• Slowly and gently drizzle the dark rum over the drink so it just floats on top; serve.

PINA COLADA PANCAKES WITH RUM SAUCE

Steps:

• 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.