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Prep Time: 45 Minutes Cook Time: 24 Minutes |
Ready In: 69 Minutes Servings: 16 |
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Southern Living Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 cup ground cinnamon |
1 1/2 cups buttermilk |
1 cup mashed very ripe banana |
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 |
sliced banana |
pineapple chunk |
1 1/2 cups half-and-half |
4 ounces cream cheese, softened |
1/3 cup sugar |
3 egg yolks |
1 tablespoon cornstarch |
1/8 teaspoon salt |
2 tablespoons butter |
1 teaspoon vanilla extract |
Directions:
1. Pancakes-stir together the first 4 ingredients in a large bowl.
2. Whisk together the buttermilk and next 5 ingredients in another bowl.
3. Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
4. Fold in the pecans.
5. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
7. Turn and cook 3-4 minutes or until done.
8. Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
9. Garnish pancakes with banana slices and pineapple chunks, if desired.
10. Serve with Cream Cheese Anglaise-process first 6 ingredients in a blender until smooth.
11. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly.
12. Boil, whisking constantly, 1 minute.
13. Remove from heat, and whisk in butter and vanilla; serve immediately.
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