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Submitted by: Tamara Long from Huntsville, AR
Originally shared on the web 06/21/2022

2 c. all-purpose flour
1/4 c. sugar
4 t. baking powder
1/2 t. salt
1 egg, beaten
1-1/2 c. milk
1/4 c. butter, melted and slightly cooled
2 t. rum extract or vanilla extract
1 c. brown sugar, packed
20-oz. can pineapple rings, drained
8 to 10 maraschino cherries, drained
1/2 c. flaked coconut
Garnish: warm maple syrup or whipped cream

In a bowl, mix together flour, sugar, baking powder and salt; set aside. In another bowl, whisk together egg, milk, melted butter and extract. Add flour mixture to egg mixture; mix well and set aside for 5 to 10 minutes. Spread brown sugar on a small plate; coat pineapple rings with brown sugar on both sides. Add pineapple rings to a buttered griddle or skillet over medium-high heat; cook until caramelized on both sides. Add a cherry to the center of each ring; top with 1/4 cup pancake batter and sprinkle with coconut. Cook until golden and bubbles pop around the edges; flip and cook other side. Serve with warm maple syrup or whipped cream. Makes 8 pancakes.