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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The South's favorite cake takes a breakfast turn as Hummingbird Pancakes. Ingredients:
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 |
garnishes: sliced bananas, chopped fresh pineapple |
Directions:
1. 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.
2. Note: When using a griddle, heat it to 350°.
3. Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
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