By Maria “Majo” Acosta Robayo ’20
Growing up with a Chinese Jamaican family of 8, cinnamon apple pancakes were a Saturday morning staple. I used to gather around the older boys as they chopped apples into thin wedges and poured cinnamon sugar swirls on buttermilk batter. This typical breakfast delicacy has been a family tradition for years so I was surprised to hear earlier this month that a new pancake recipe was being introduced: Jamaican Hummingbird Pancakes. Here is the recipe, just as my family makes them. Enjoy!
Ingredients & Supplies:
- 1/4 cup crushed pineapple
- 1 mashed banana
- 2 large eggs, room temperature
- 1/3 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Vegetable oil or butter, for frying
- Banana, pecans and maple syrup for topping (optional)
- Heat a large skillet or griddle on medium heat
- In a medium bowl, combine pineapple, banana, eggs and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon and salt together.
- Incorporate dry ingredients into wet, stirring only until combined.
- Once your griddle is hot, liberally grease with oil/butter. Pour 1/4 cup batter per pancake onto surface. Cook on one side until holes form around edges (about two minutes) then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot — you want a nice even heat.
- Serve with banana slices, pecans and a healthy drizzle of maple syrup!