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Ingredientes
- 1 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Soda
- 1/4 tsp Salt
- 2 Tbsp. Sugar
- 1 can (8-ounce) crushed pineapple, undrained
- 1 x Egg
- 1/2 c. Buttermilk
- 2 Tbsp. Vegetable oil
- 1/3 c. Flaked coconut
- 1 can (8-ounce) pineapple rings, liquid removed and halved
- 1/3 c. Flaked coconut, toasted
- 1 c. Whipping cream
- 2 Tbsp. Powdered sugar
- 2 Tbsp. Light rum
- 1 tsp Vanilla extract
Direcciones
- Combine flour, baking pwdr, soda, salt and sugar in a large bowl.
- Drain crushed pineapple, reserving juice; add in sufficient water to juice to make 1/2 c. liquid.
- Beat egg; add in pineapple juice, buttermilk and oil, stirring well. Add in to flour mix, stirring till dry ingredients are moistened (batter will be lumpy).
- Combine crushed pineapple and 1/3 c. flaked coconut; set aside.
- For each pancake, pour 1/3 c. batter onto a warm, lightly greased griddle.
- Sprinkle each pancake with 1 Tbsp. pineapple mix. 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 till hard peaks form.
- Yields 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 128 | 49% |
| Total Fat 14.6g | 18% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.12g | |
| Cholesterol 59mg | 20% |
| Sodium 347mg | 14% |
| Potassium 96mg | 3% |
| Total Carbs 25.14g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.3g | 6% |
| Protein 4.32g | 7% |
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