Hummingbird Pancakes

Total Time: 1 hr 9 mins Preparation Time: 45 mins Cook Time: 24 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup ground cinnamon
• 1 1/2 cups buttermilk
• 1 cup mashed very ripe banana
• 1/2 cup drained canned crushed pineapple in juice
• 1/3 cup sugar
• 1 large egg, lightly beaten
• 3 tablespoons canola oil
• 1/2 cup chopped toasted pecans
• sliced banana
• pineapple chunk
• 1 1/2 cups half-and-half
• 4 ounces cream cheese, softened
• 1/3 cup sugar
• 3 egg yolks
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

• 1 pancakes--stir together the first 4 ingredients in a large bowl.
• 2 whisk together the buttermilk and next 5 ingredients in another bowl.
• 3 gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
• 4 fold in the pecans.
• 5 pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
• 6 cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• 7 turn and cook 3-4 minutes or until done.
• 8 place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
• 9 garnish pancakes with banana slices and pineapple chunks, if desired.
• 10 serve with cream cheese anglaise--process first 6 ingredients in a blender until smooth.
• 11 bring mixture to a boil in a medium saucepan over medium heat, whisking constantly.
• 12 boil, whisking constantly, 1 minute.
• 13 remove from heat, and whisk in butter and vanilla; serve immediately.