RUM CREAM
1 c Whipping cream
2 tb Powdered sugar
2 tb Light rum
1 ts Vanilla pull

Combine flour, baking powderize, tonic, salt and sugar in a large roll.

Drain crushed pineapple, reserving succus; add enough water to juice to
piddle 1/2 cup liquidity.

Beat egg; add pineapple succus, buttermilk and oil, stirring swell. Add to
flour assortment, stirring until dry ingredients are moistened (batter will be
lumpy).

Combine crushed pineapple and 1/3 cup flaked coconut; set by.

For each pancake, swarm 1/3 cup batter onto a hot, lightly greased griddle.
Sprinkle each pancake with 1 tablespoon pineapple assortment. Turn pancakes
when tops are covered with bubbles and edges look cooked. To dish, dollop
Rum Cream over each pancake, and top with halved pineapple rings and
toasted coconut. Yields 6 servings.

Rum Emollient: Combine all ingredients in a medium mixing roll; beat until
firm peaks shape. Yields 2 cups.

MAGAZINE CLAUSE