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Hummingbird Pancakes

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Hummingbird Pancakes


1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups buttermilk
1 cup extra-ripe banana puree
½ cup peeled canned shredded pineapple juice
⅓ cup sugar
1 large egg, lightly beaten
3 tablespoons canola oil
½ cup chopped toasted pecans
Cream cheese in English
Garnish: sliced bananas, sliced fresh pineapple

To make

Breakfast includes the Southerners ' favorite pie, hummingbird pancakes.
Combine the first 4 ingredients in a large bowl. Whisk together the buttermilk and the next 5 ingredients in another bowl. Gradually mix the buttermilk with the flour until the dry ingredients are moistened. Add toasted pecans. Pour about 1/4 cup batter for each pancake onto a greased griddle or large nonstick skillet. Cook for 3-4 minutes or until the tops are bubbly and the edges are dry and toasted. Turn over and cook for 3-4 minutes or until tender. Place in a single layer on a baking sheet and keep in a preheated 200° oven for 30 minutes. Serve with English cream cheese.Note: If using a frying pan, preheat it to 350 °.Tip: To make delicate pancakes, do not mix the dough too much; it should get lumpy.
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  Published: 11/20/2023 7:55 PM

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