Hummingbird Pancakes

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After we published Mrs. L.H. Wiggins' triple-layer Hummingbird Cake in 1978, it became the most requested recipe in Southern Living history. So we wondered: Could all that blissfully moist sweetness be captured in a stack of pancakes? Indeed. We included a delicious riff on the cream cheese frosting too.

Total Time:
1 hrs
Yield:
18 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 very ripe bananas, mashed

  • 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 toasted pecans, chopped

  • Garnishes: sliced bananas, chopped fresh pineapple

  • Cream Cheese Anglaise

Directions

  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.

    Hummingbird Pancakes
    Southern Living

Source

Recipe Revival: Southern Classics Reinvented for Modern Cooksthis link opens in a new tab (2016; Time Inc. Books)

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