Ingredients for Hummingbird Pancakes
- All Purpose Flour
- Baking Powder
- 1 teaspoon salt
- Ground Cinnamon
- 1 1/2 cups buttermilk
- Banana
- Crushed Pineapple In Juice
- 1 1/2 cups granulated sugar
- Egg
- Canola Oil
- 1 cup chopped pecans
- Pineapple Chunk
- Half And Half
- 4 ounces cream cheese, softened
- Egg Yolks
- Cornstarch
- 2 tablespoons unsalted butter, melted
- Vanilla Extract
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How to Make Hummingbird Pancakes
- In a large bowl, whisk together the flour, 1 cup of the sugar, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, oil, and remaining 1/2 cup sugar. Stir in the mashed bananas, pineapple, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped pecans.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
- While pancakes cook, prepare the cream cheese anglaise: In a blender, combine cream cheese, powdered sugar, milk, and vanilla extract. Blend until smooth.
- Transfer the cream cheese mixture to a medium saucepan. Bring to a simmer over medium heat, whisking constantly for 1 minute.
- Remove from heat and stir in the melted butter.
- Keep cooked pancakes warm in a 200°F oven while you finish cooking the remaining batter.
- Serve the pancakes immediately, topped with the warm cream cheese anglaise, banana slices, and pineapple chunks (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
43g
Fat
21g
Carbs
8g
