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

Drain crushed pineapple, reserving juice; add enough water to juice to make 1/2 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.