Hummingbird Pancakes

6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


  • Blender

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