The other day I was watching a hummingbird at the nectar feeder and I thought, ooh, Hummingbird Cake sounds good. (For the uninitiated, a Hummingbird Cake is a moist Southern layer cake containing bananas, crushed pineapple, toasted pecans, and sometimes coconut, topped with a cream cheese frosting. As Andy Griffith used to say, “It is goo-ood.”)
Then I thought, gee, Hummingbird Cake is a lot of work. Well worth it, of course, but WORK! Then I thought, ooh, Hummingbird PANcakes, and I settled on that, first, because they are far less work, and second, because it was eight o'clock in the morning.
There are as many varieties of Hummingbird Pancake recipes as there are Hummingbird Cake recipes, and just as many different toppings. You can top your pancakes with a cream cheese drizzle, a mound of crushed pineapple, or layer your stack with sliced bananas. I prefer mine with pure maple syrup.
The recipe I use is a rather loose adaptation of an old one from Southern Living. Give it a try. It's a great way to brighten your morning.
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup mashed banana
1/2 cup crushed pineapple, undrained
1/3 cup sugar
1 teaspoon pure vanilla extract
1 cup buttermilk
1 extra-large egg
1/2 cup toasted pecans
1/2 cup coconut
Combine the flour, baking powder, salt, and cinnamon in a large bowl.
In another bowl, combine the banana, pineapple, sugar, vanilla, buttermilk, and egg. Whisk until just combined.
Add the wet to the dry and stir until just combined. Fold in pecans and coconut.
Pour the batter by 1/4 cup full onto a hot griddle. When the pancake starts to bubble, flip to the other side for 2-3 minutes or until browned; repeat with remaining batter.
Extra pancakes can be frozen between pieces of waxed paper for later use.
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