Hummingbird Pancakes
"I just absolutely adore Hummingbird Cake, but often don't have time to bake. This recipe is quick and makes it easy to satisfy my craving!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (400.2 g)
- Calories 968.9
- Total Fat - 63.8 g
- Saturated Fat - 23.3 g
- Cholesterol - 1402.9 mg
- Sodium - 795.1 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 5.4 g
- Sugars - 32.4 g
- Protein - 34.7 g
- Calcium - 603.9 mg
- Iron - 5.2 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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. DO NOT OVERMIX - BATTER SHOULD STILL BE LUMPY! Fold in toasted pecans.
Step 2
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.
Step 3
While pancakes are warm in the oven, make the Cream Cheese Anglaise: Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt 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. Cannot be made ahead - use immediately.
Step 4
Serve pancakes with the Cream Cheese Anglaise. Garnish with sliced banana, for a nice look.
Tips
- Blender
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use very ripe bananas for the best flavor.
- Toast the pecans prior to adding them to the batter to bring out their flavor.
- Instead of buttermilk, use almond milk - this will make the pancakes vegan-friendly and lighter in calories.
- Instead of pecans, use walnuts - this will provide a nuttier flavor and crunchy texture.
Chocolate Chip Pancakes Replace the pecans with 1/2 cup semi-sweet chocolate chips. Add 1 teaspoon of vanilla extract to the batter. Serve pancakes with maple syrup and chocolate chips for garnish.
Grilled Pineapple with Cinnamon: Grilled pineapple with cinnamon is an excellent accompaniment to Hummingbird Pancakes. The sweet flavor of the pineapple is complemented by the warmth of the cinnamon, creating a delicious contrast to the pancakes. The pineapple also adds a nice texture and visual appeal to the dish.
Maple Bacon: Maple bacon is a delicious and indulgent addition to Hummingbird Pancakes. The salty and smoky flavor of the bacon is a perfect contrast to the sweetness of the pancakes, while the maple syrup adds a touch of sweetness. It's a great way to add a savory element to the dish and will make it even more enjoyable.
FAQ
Q: How do I make sure not to over mix the batter?
A: Make sure to mix the wet ingredients into the dry ingredients just until the dry ingredients are moistened. The batter should still be lumpy. Do not overmix the batter.
Q: How long should I bake the cake?
A: The baking time will vary depending on the size and type of cake you are making. Generally, cakes should be baked for 20-30 minutes at 350°F (175°C). Check the cake for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done.
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Fun facts:
Fun Fact 1: Hummingbird Cake is a traditional Southern dessert that has been around since the 1950s. It was named after the hummingbird, the only bird that can hover in mid-air, because it is so sweet and delicious!
Fun Fact 2: Hummingbird Cake is a favorite of singer Taylor Swift. She even included a recipe for Hummingbird Cake in her recent cookbook, "From the Heart."