Recipe - Luau Dessert Pancakes

1 cup Allpurpose flour
1 teaspoon Baking powder
One half teaspoon Soda
One fourth teaspoon Salt
2 tablespoon Sugar
1 cn (8oz) crushed pineapple;
undrained
1 Egg
One half cup Buttermilk
2 tablespoon Vegetable oil
1/3 cup Flaked coconut
1 cn (8oz) pineapple rings;
drained and halved
1/3 cup Flaked coconut; toasted

RUM CREAM
1 cup Whipping cream
2 tablespoon Powdered sugar
2 tablespoon Light rum
1 teaspoon Vanilla extract

Combine flour, baking powder, soda, salt and sugar in a large bowl.

Drain crushed pineapple, reserving juice; add enough water to juice to
make One half 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.