Hummingbird Pancakes

Hummingbird Pancakes with pineapple flowers

Ever had Hummingbird Cupcakes?  They are a delicious southern treat filled with banana, pineapple and pecan pieces, usually served with a cream cheese frosting.

A friend was coming into town for brunch.  A pineapple-loving friend.  What a coincidence: I had a lovely pineapple (organic, fair trade) sitting on the counter.  Brunch seemed a little early for cupcakes, so Hummingbird Cupcakes turned into Hummingbird Pancakes.  Warm, 100% New England maple syrup replaced cream cheese frosting -- and we didn't miss it at all (especially with a dallop of fresh whipped cream).   To add pizazz, I went one step further and made pineapple flowers to top our pancakes.  Pineapple flowers?  Lovely, dried pineapple slices, shaped into beautiful flowers.  See directions at end.

 Hummingbird Pancakes:
(4-6 servings)
Ingredients:  
1 1/2 cups flour
2 tablespoons brown sugar  
2 teaspoons baking powder  
1/2 teaspoon baking soda 
1 teaspoon cinnamon 
1 pinch nutmeg
1/2 teaspoon salt  
1 cup milk  
2 eggs  
1 teaspoon vanilla  
2 tablespoons coconut oil, melted (or other vegetable oil or melted butter), plus extra for greasing pan 
1/2 cup finely chopped pineapple 
1 very ripe banana, mashed  
1/2 cup chopped, toasted pecans 

Directions:

1. Whisk together the first seven ingredients (the dry stuff) in a large bowl.

2. In a medium bowl, whisk together the milk, eggs, vanilla and coconut oil. The coconut oil will solidify some -- that's fine, just make sure to scrape it all in to the mix when it's time.

3. Whisk the wet ingredients into the dry ingredients, mixing only until incorporated.  

4. Stir in the banana, pineapple and pecans.  Stir only to distribute evenly.

5. Heat a cast iron pan or griddle over medium heat.  Grease with the oil or butter.  If you'd like to keep the pancakes warm while you make the whole batch, also heat the oven to warm. 

6. Pour 1/4 cup pancake batter onto the hot, greased pan.  Each side takes about 2 minutes to cook -- you'll see bubbles forming throughout the top of the pancake.   

7.  To keep pancakes warm, place them in the warm oven in a cast iron pan with a lid, or other lidded oven-proof container.

8. Enjoy with warm maple syrup, a few extra pecans, a pineapple flower and whipped cream!

pineapple flowers

Pineapple Flowers 

(inspired by Martha Stewart -- but her recipe called for a much shorter baking time than I found necessary)

Ingredients:

1 fresh pineapple

Directions:

1. Heat oven to 225 degrees F and prepare two baking sheets with parchment paper.

2. Cut the top and bottom off the pineapple.  Slice the outside skin off of the pineapple.  With a small melon-baller or a 1/4 metal teaspoon, take out the eyes of the pineapple. Do not remove the center of the pineapple.

3. Put aside a few slices of pineapple for your pancakes (you need 1/2 cup).

3. Slice the rest of the pineapple as thinly as possible.

4. Place the slices on the baking sheets and bake, flipping the slices every 30 minutes, for 2-3 hours (thinner pieces will dry faster).

5. Remove finished slices (they will no longer feel moist), and transfer to muffin tins to shape into flowers.  Mini muffin tins and regular muffin tins will create different shaped flowers.  As they cool, they will harden into shape.