Blue Belle Inn Bed and Breakfast
St. Ansgar, Iowa
Innkeeper Comments:"We featured this recipe at one of our 'Breakfast in Bed' cooking workshops and it received rave reviews. I found the pancake recipe in an old Betty Crocker cookbook and added the Inn's special rum sauce for a great combination."
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- PANCAKES:
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 can (15 1/4 oz.) crushed pineapple
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 1 cup flaked coconut; additional coconut, if desired
- pineapple rings, if desired
- RUM SAUCE:
- 1 cup sugar
- 1 tablespoons flour
- 1/2 cup half-and-half
- 1/2 cup butter
- 4 teaspoons light rum or 1/4 teaspoon rum extract
Preparation:
Pancakes:In a large bowl, mix flour, baking powder, sugar and salt. Drain pineapple; reserve syrup. Add water to syrup to make 1 cup of liquid. In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will still be lumpy.
In small bowl, mix pineapple and coconut. Preheat griddle. Brush with oil. Pour 1/4 cup batter for each pancake onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook over med-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired. Makes 16 pancakes.
Rum Sauce:
In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum. Refrigerate until needed.
