Hummingbird Pancakes



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

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 
  • large egg, lightly beaten 
  • 3 tablespoons canola oil
  • 1/2 cup chopped toasted pecans
  • Cream Cheese Anglaise
  • Garnishes: sliced bananas, chopped fresh pineapple 
  • Cream Cheese Anglaise Recipe


  • 1 1/2 cups half-and-half
  • 1/2 (8-oz.) package cream cheese, softened 
  • 1/3 cup sugar 
  • egg yolks 
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 tablespoons butter 
  • 1 teaspoon vanilla extract

Preparation:

  1. 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.


Pancake Preparation:

  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.