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)

Steps:

1. Heat a large skillet or griddle on medium heat
2. 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.
3. Incorporate dry ingredients into wet, stirring only until combined.
4. 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.
5. Serve with banana slices, pecans and a healthy drizzle of maple syrup!