Hummingbird Pancakes

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!


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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!

 

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