The South's favorite cake takes a breakfast turn as Hummingbird Pancakes.
Recipe makes about 18 pancakes
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
1-1/2 cups buttermilk
- 1 cup mashed very ripe bananas
- 1/2 cup drained, canned crushed pineapple in juice
- 1/3 cup sugar
- 1 large egg, lightly beaten
- 3 Tablespoons canola oil
- 1/2 cup chopped toasted pecans
- Cream Cheese Anglaise (see recipe below)
- Garnishes: sliced bananas, chopped fresh pineapple
Stir together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese Anglaise.
- When using a griddle, heat it to 350°F
- For tender pancakes, don't overmix the batter; it should be lumpy.
Cream Cheese Anglaise
- 1-1/2 cups half-and-half
- 1/2 (8-oz.) package cream cheese, softened
- 1/3 cup sugar
- 3 egg yolks
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla. Serve immediately.
- Recipe appeared in Southern Living magazine December 2012