Sunday, April 23, 2017

Hummingbird Pancakes


Within the last few years, I have become aquatinted this hummingbird cakes.  They are quite delicious.  I actually made a hummingbird cake for my birthday this year.


I made a hummingbird cake for my birthday this year.  It was pretty epic.  Hummingbird cakes are banana caked packed full of pineapple and pecans.


The cake is then slathered with a cream cheese frosting.  I usually prefer chocolate cake over any other type of cake, but I have a special place in my heart for carrot cakes and hummingbird cakes.



My birthday cake was such a delicious and pleasurable think, that I needed to extend the joy and experience a bit more hummingbird cake.


I found this hummingbird pancake recipe online and knew I had to make them.  The recipe came from Southern Living.


I made the pancake recipe exactly as directed.  I did not make the cream cheese anglaise.  I'm not even sure what an anglaise is, but it sounds very fancy.



The ingredients are 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 1/2 teaspoon cinnamon, 1 1/2 cups buttermilk, 1 cup mashed ripe bananas, 1/2 cup drained, crushed pineapple, 1/3 cup sugar, 1 egg, 3 tablespoons canola oil, and 1/2 cup chopped pecans,



I added the flour, baking powder, salt, and cinnamon into a bowl.  I whisked these dry ingredients together.




Into another bowl, I combined the mashed bananas, buttermilk, crushed pineapple, egg, sugar, and oil.  I mixed the wet ingredients together.




I poured the wet ingredients into the dry ingredients.  I mixed the pancake batter together.


I mixed the chopped pecans into the batter.


I added about a third of a cup of batter into a hot and greased skillet.  I cooked the pancakes over medium high heat.  I flipped and cooked the reserve side of the pancakes once bubbles started to form near the center of the pancakes and the edges looked drier.  I cooked the reverse sides for a few minutes.


I ate these with vanilla greek yogurt.  Cream cheese frosting would have been more decadent and delicious.


These were scrumptious pancakes.  The texture was fluffy and moist.


The cinnamon gave the pancakes some warmth of fragrance.


They had a tropical and summery flavor because of the bananas and pineapple.


 The pecans provided crunch and texture.  These were delicious, tasty, and hearty pancakes.  I wouldn't change anything about the recipe.  They turned out great.


2 comments:

Kelly Mikolich said...

These pancakes look so yummy!! I have coconut to use and I had been researching hummingbird cake recipes! I might need to make these pancakes first though! Yum! XOXO

laura said...

Thanks Kelly!