Instructions: In a medium mixing bowl, beat eggs. Combine milk and butter; stir into eggs.

In another bowl, stir together flour, baking powder, sugar and salt. Pour into egg mixture and stir just until dry ingredients are uniformly moist.

In a small saucepan, combine cream of coconut, maple syrup and rum. Heat, stirring, over low heat.

Heat a griddle or skillet until a few drops of water will dance on it, then lightly brush or spray with oil. Ladle on batter and cook pancakes, turning once, until golden brown on both sides. Serve with warmed pina colada syrup.

This recipe yields 6 servings.

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