HUMMINGBIRD PANCAKES

Hummingbird Pancakes image

Provided by ratherbeswimmin

Time 1h9m

Yield 18 pancakes

Number Of Ingredients 21

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
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

Steps:

Pancakes--stir together the first 4 ingredients in a large bowl.
Whisk together the buttermilk and next 5 ingredients in another bowl.
Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
Fold in the pecans.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3-4 minutes or until done.
Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
Garnish pancakes with banana slices and pineapple chunks, if desired.
Serve with Cream Cheese Anglaise--process first 6 ingredients 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.