Hummingbird Pancakes

Southern Living

• Ready In: 1 hr 9 mins
• Yields: 18 pancakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄2 cup ground cinnamon
• 1 1⁄2 cups buttermilk
• 1  cup  mashed very ripe banana
• 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
•  sliced banana
•  pineapple chunk

• Cream Cheese Anglaise

• 1 1⁄2 cups half-and-half
• 4  ounces cream cheese, softened
• 1⁄3 cup sugar
• 3  egg yolks
• 1  tablespoon cornstarch
• 1⁄8 teaspoon salt
• 2  tablespoons butter
• 1  teaspoon vanilla extract

Directions

1. Pancakes--stir together the first 4 ingredients in a large bowl.
2. Whisk together the buttermilk and next 5 ingredients in another bowl.
3. Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
4. Fold in the pecans.
5. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
6. Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
7. Turn and cook 3-4 minutes or until done.
8. Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
9. Garnish pancakes with banana slices and pineapple chunks, if desired.
10. Serve with Cream Cheese Anglaise--process first 6 ingredients in a blender until smooth.
11. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly.
12. Boil, whisking constantly, 1 minute.
13. Remove from heat, and whisk in butter and vanilla; serve immediately.