Hummingbird Pancakes
Ingredients
For the Pancakes:
- 3 cups cake flour or all-purpose flour (375 g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup oil
- 1 cup milk
- 8 oz crushed pineapple
- 1 1/2 cups finely chopped bananas
- 1 cup chopped pecans
For the Whipped Cream Cheese:
- 1/2 cup heavy cream
- 3 oz cream cheese, softened
- 2 tablespoons confectioner's sugar
- 1 pinch salt
- 1/2 teaspoon vanilla bean paste or 1/2 vanilla bean, scraped
Instructions
Make the Whipped Cream Cheese:
- In a large bowl, with an electirc mixer, beat the heavy cream on medium high speed until soft peaks form.
- In a separate large bowl, with an electric mixer, beat the softened cream cheese until it looks fluffy. Add the confectioner's sugar, pinch of salt, and the vanilla bean paste and mix until all ingredients are well combined.
- Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture. Once it is fully incorporated, fold in the second half. Store in the refrigerator until you are ready to serve the pancakes.
Make the Pancake Batter:
- First, mix the dry ingredients. In a large bowl, add the flour, baking powder, salt, cinnamon, and sugar. Stir with a spoon until they are well combined.
- Next, mix the wet ingredients. In a medium bowl, whisk together the eggs, vanilla extract, oil, and milk until well combined. Using a spoon, stir in the crushed pineapple with juice.
- Make a well in the center of the dry ingredients and pour the wet ingredients in. Use a large spoon to gently stir until the batter is mostly mixed but not quite. Add the bananas and pecans, and continue to stir gently until the batter is all the way combined. Be careful not to overmix.
Cook the Pancakes:
- Heat a large skillet, preferably nonstick and over 10 inches in diameter, over medium-low heat. If you are using an uncoated skillet, brush the pan with oil before cooking the pancakes. Once the skillet has come to temperature, about 350° F (180° C,) pour out about 1/4 a cup of batter for each pancake, making sure they are spaced evenly and not too close to the edge of the pan. Cook only 2-3 pancakes at a time, depending on the size of your pan.
- Cook the pancakes for about 4 minutes. Bubbles will form in the batter and the pancakes will rise about 1/2 an inch. Use a spatuala to lift up the edge and make sure the bottom is lightly browned, then flip the pancake. Cook the second side for two minutes, then transfer the cooked pancakes to a plate.
- Serve with the whipped cream cheese, chopped pecans and bananas, or carmelized pineapple. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen. Cut squares of parchment paper to place in between the pancakes so that they won't stick together.