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
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