Hummingbird Pancakes

photoThis recipe is fabulous. This recipe is from page 184 of the December 2012 issue of Southern Living.

 

 

 

 

 

 

 

 

 

 

Hummingbird 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 (recipe follows)
  •   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.

Note: When using a griddle, heat it to 350°.

Tip: 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.

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