Pancakes “Hummingbird” with bananas and pineapples
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 557, total fat 26 G., saturated fats 13 G., proteins 13 G., carbohydrates 73 G., fiber 3 G., cholesterol 103 mg, sodium 870 mg, sugar 27 G.
Calories 557, total fat 26 G., saturated fats 13 G., proteins 13 G., carbohydrates 73 G., fiber 3 G., cholesterol 103 mg, sodium 870 mg, sugar 27 G.
Trisha Yearwood adds leftover fruit from a holiday dinner—pineapple and bananas—to her pancake batter the next morning, infusing them with the delicious flavor of Hummingbird Cake. She also tops a stack of pancakes with the leftover fruit for a leisurely brunch on holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. dry pancake mix
- 0.5 tsp cinnamon
- 1.5 cups drinking cream
- 1 cup mashed banana (about 2 large bananas) + sliced bananas for serving
- 0.5 cups canned pineapple chunks, patted dry
- 1/4 cup sugar
- 3 tablespoons melted salted butter
- 1 large egg
- 1/4 cup chopped walnuts
- Sliced strawberries, for serving
We recommend
Cooking the dish according to the recipe:
- Heat a non-stick frying pan over medium heat.
- In a large bowl, combine the baking mix and cinnamon. In a separate bowl, whisk together the mashed banana, pineapple, sugar, butter, and egg until smooth. Add the wet mixture to the dry mixture and stir until the dry ingredients are moistened, being careful not to overmix. Stir in the walnuts.
- Pour 1/4 cup of batter into the pan and cook the pancakes for 2–4 minutes, until holes appear on the surface. Flip and cook for another 2–4 minutes. Cook the remaining pancakes in the same manner. Serve with sliced bananas and strawberries.
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