Hummingbird Pancakes

Hummingbird Pancakes

What makes the Hummingbird Pancakes so special, you ask? Trisha Yearwood says, "Hummingbird cake has been popular in the South since the mid- nineteenth century. It has always included some combination of bananas, pineapple, and pecans" (Yearwood, 25). The significance of various foods ranging from bananas to pecans has given its name to help it really grab the attention of food lovers to try the infamous Hummingbird Pancakes so they can decide whether it lives up to its names. And please it does not disappoint!

"First, heat a nonstick griddle. In a large bowl, combine the baking mix and the cinnamon. In a separate bowl, whisk together the half and half, bananas, pineapple, sugar, egg, and butter until smooth. nd the wet mixture to the dry, and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans. Then, using a 1/4-cup measure, pour the batter into the griddle and cook for 2 - 4 minutes, watching for the tops of the pancakes to start bubbling. Flip and cook for 2-4 minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries" (Yearwood, 25). 

Trisha insist that you skip the syrup and just top it with your "desired fruit, and dig in" (Yearwood, 25). The sweetness that the Hummingbird Pancakes make for your taste buds is so delightful you cannot oblige. The secret that I learned from the Hummingbird Pancakes that includes ingredients - pineapple, and cinnamon to give the pancakes sweet taste but yet a satisfying nectar treat. Who would've known what can come from a circle!

Questions: What other ingredients can you add to your own pancake recipe that will entice your tastebuds? 

Yearwood, Trisha. "Hummingbird Pancakes." Trisha's Table: My Feel-good Favorites for a Balanced Life. NYC, New York: Clarkson, 2015. 25. Print. 

Recipe:

1 1/2 cups baking mix (I like Bisquick)

1/2 teaspoon ground cinnamon

1 1/2 cups half and half

1/2 cup crushed pineapple, drained

1/4 cup sugar

1 large egg

3 tablespoons salted butter, melted

1/2 cup pecans, finely chopped

Sliced bananas and strawberries for serving