HUMMINGBIRD PANCAKES

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 

Cream Cheese Anglaise 

Ingredients

• 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.

Garnishes: sliced bananas, chopped fresh pineapple

Step 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.

Step 2

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

Step 3

Tip: For tender pancakes, don't overmix the batter; it should be lumpy.