Sure! Here’s a detailed recipe for making delightful Pina Colada Pancakes with Rum Sauce that will transport you to a tropical paradise right at your breakfast table!
Pina Colada Pancakes with Rum Sauce Recipe
Description: These Pina Colada Pancakes with Rum Sauce are a delightful twist on classic pancakes, infused with the flavors of pineapple, coconut, and a hint of rum. Perfect for a tropical breakfast treat!
- Cook Time: 18 minutes
- Prep Time: 15 minutes
- Total Time: 33 minutes
- Servings: 16 pancakes
- Aggregated Rating: 5 stars
- Calories: 233.7 per serving
- Fat Content: 9.4g
- Saturated Fat Content: 4.5g
- Cholesterol Content: 76.4mg
- Sodium Content: 230.6mg
- Carbohydrate Content: 32.5g
- Fiber Content: 1.7g
- Sugar Content: 17.3g
- Protein Content: 4g
Ingredients:
| For Rum Sauce: | For Pancakes: |
|---|---|
| 1/4 cup powdered sugar | 2 cups flour |
| 1/2 cup rum | 2 tsp baking powder |
| 1 cup whipped topping | 1/4 cup sugar |
| 1/2 tsp salt | |
| 1 cup pineapple, drained | |
| 2 eggs | |
| 1 cup milk | |
| 1/4 cup vegetable oil | |
| 1 cup shredded coconut |
Instructions:
-
Prepare the Rum Sauce:
- Start by making the rum sauce. In a bowl, beat the egg yolks until thickened and lemon yellow, about 5 minutes on high speed.
- Gradually add powdered sugar while continuing to beat until combined, using medium speed.
- Stir in rum gradually until well blended.
- Fold in the whipped topping gently until fully incorporated.
- Refrigerate the rum sauce until ready to serve. This will yield about 2 cups of delicious sauce.
-
Prepare the Pancakes:
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
- Drain the pineapple, reserving the syrup. Add water to the reserved syrup to make 1 cup of liquid.
- In another bowl, whisk together the eggs, pineapple syrup mixture, milk, and vegetable oil.
- Gradually pour the wet ingredients into the dry ingredients, stirring lightly until just combined. Be careful not to overmix; the batter should be lumpy.
- In a separate bowl, mix the drained pineapple with the shredded coconut.
-
Cook the Pancakes:
- Preheat a griddle or skillet over medium-high heat.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Top each pancake with 1 tablespoon of the pineapple-coconut mixture.
- Cook the pancakes for 2-3 minutes on one side, or until the underside is golden brown and the top is bubbly.
- Flip the pancakes and cook for an additional 2-3 minutes, until both sides are golden brown and cooked through.
- Keep the cooked pancakes warm while you finish cooking the remaining batter.
-
Serve:
- Serve the Pina Colada Pancakes hot, topped with a generous drizzle of the chilled rum sauce.
- Enjoy the tropical flavors and the indulgent sweetness of this delightful breakfast treat!
These Pina Colada Pancakes with Rum Sauce are sure to be a hit at your breakfast table. Enjoy the taste of the tropics with every bite! π₯ππ₯₯πΉ
