HUMMINGBIRD PANCAKES

Hummingbird Pancakes image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups baking mix, such as Bisquick
1/2 teaspoon ground cinnamon
1 1/2 cups half-and-half
1 cup mashed bananas (about 2 large), plus sliced bananas, for serving
1/2 cup drained crushed pineapple
1/4 cup sugar
3 tablespoons salted butter, melted
1 large egg
1/4 cup pecans, finely chopped
Sliced strawberries, for serving

Steps:

Heat a nonstick griddle over medium heat.
In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the half-and-half, mashed bananas, pineapple, sugar, butter and egg until smooth. Add the wet mixture to the dry and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans.
Using a 1/4-cup measure, pour the batter onto the griddle and cook the pancakes for 2 to 4 minutes, watching for the tops to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries.