In a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer.
Sift together the flour, baking powder, sugar and salt. Add the milk, sour cream, eggs and vanilla and whisk together until there are no lumps left. Stir in the pineapple and coconut. Pour by ¼ cup measures onto a heated and oiled griddle. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with Vanilla Rum Syrup. For the Vanilla Rum Syrup, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes.