Hummingbird Pancakes Recipes

HUMMINGBIRD PANCAKES

Steps:

• Place Bisquick™ mix in large bowl. In medium bowl, beat eggs, milk, pineapple, banana and cinnamon with whisk. Fold mixture into Bisquick™ until combined. Fold in pecans.
• Heat skillet or griddle over medium heat (grease if necessary), and pour batter by 1/3 cupfuls on hot surface, turning after bubbles form across surface. When golden and puffed, remove from skillet to serving platter.
• In medium bowl, beat Icing ingredients, adding enough milk to make it pourable.
• Serve stacks of 2 or 3 pancakes drizzled with icing and topped with toppings.

HUMMINGBIRD PANCAKES RECIPE

Steps:

• In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to incorporate.
• In a large bowl, whisk together the crushed pineapple, sugars, mashed banana and eggs. Slowly whisk in the buttermilk until smooth. Add the flour mixture and fold until a batter forms. Stir in the brown butter.
• Heat two 8-inch nonstick skillets, greased with cooking spray, over medium heat. Ladle ½ cup of batter into each skillet and cook, flipping once, until golden brown and puffed, 2 minutes per side. Repeat with the remaining pancake batter. You should have about 8 pancakes.
• Divide the pancakes between plates; garnish with chopped pecans, sliced banana and pineapple; then serve with maple syrup.

HUMMINGBIRD PANCAKES

Steps:

• Pancakes--stir together the first 4 ingredients in a large bowl.
• Whisk together the buttermilk and next 5 ingredients in another bowl.
• Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
• Fold in the pecans.
• Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
• Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• Turn and cook 3-4 minutes or until done.
• Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
• Garnish pancakes with banana slices and pineapple chunks, if desired.
• Serve with Cream Cheese Anglaise--process first 6 ingredients 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; serve immediately.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.