After a recent craving for the classic hummingbird layer cake, a Southern dessert packed with banana, pineapple and pecans, we wanted to find a way to eat our cake for breakfast. Thus, hummingbird pancakes were born. By taking all the traditional ingredients and turning them into flapjack form, we can successfully get our hummingbird fix without any judgment.
The key to any dish using bananas is to make sure they're ripe. You want bananas that look like they're a few days past their prime. This way, the starches break down into simpler sugars, adding that floral banana sweetness you're looking for.
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup canned crushed pineapple, drained
¼ cup granulated sugar
¼ cup light brown sugar
2 large bananas, peeled and mashed (¾ cup)
1¼ cups buttermilk
4 tablespoons brown butter, melted
Nonstick cooking spray
Chopped pecans, for garnish
Sliced banana and pineapple, for garnish
Maple syrup, for serving
1. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
2. In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
3. Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
4. Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.
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