This showstopping stack has the same flavor profile as the original Hummingbird Cake recipe, and the cream cheese frosting is transformed into a lip-smacking Cream Cheese Anglaise to drizzle on top.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups buttermilk
• 1 cup mashed very ripe bananas
• 1/2 cup drained, canned crushed pineapple in juice
• 1/3 cup sugar
• 1 large egg, lightly beaten
• 3 tablespoons canola oil
• 1/2 cup chopped toasted pecans
• Cream Cheese Anglaise
• Garnishes: sliced bananas, chopped fresh pineapple

Preparation

1. Stir together first 4 ingredients in a large bowl.
2. Whisk together buttermilk and next 5 ingredients in another bowl.
3. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans.
4. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
5. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
6. Turn and cook 3 to 4 minutes or until done.
7. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
8. Serve with Cream Cheese Anglaise.

Notes

1. When using a griddle, heat it to 350°.
2. For tender pancakes, don’t overmix the batter; it should be lumpy.

Make any morning a special occasion with Cream Cheese Anglaise on the table. Serve this decadent sauce over Hummingbird Pancakes.

Ingredients

• 1 1/2 cups half-and-half
• 1/2 (8-oz.) package cream cheese, softened
• 1/3 cup sugar
• 3 egg yolks
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Preparation

1. Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth.
2. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute.
3. Remove from heat, and whisk in butter and vanilla.
4. Serve immediately.