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Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly Photo by: Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly

Hummingbird Pancakes

The South's favorite cake takes a breakfast turn as Hummingbird Pancakes.

Southern Living DECEMBER 2012

  • Yield: Makes about 18 pancakes
  • Hands-on: 30 Minutes
  • Total: 45 Minutes

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

Preparation

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.

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Hummingbird Pancakes Recipe

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