Soleil is a strange child. She’s obsessed with sparkling water, and her favorite food is salmon. At the ripe ole age of 23 months, she has the palate of Queen Elizabeth. So, it only makes sense that she would love these fancy pancakes that take Mommy and Daddy nearly an hour to “whip up.”
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
Sliced bananas and chopped fresh pineapple for garnish
First, you start by stirring together first 4 ingredients in a large bowl. Whisk together buttermilk and next 5 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200-degree oven up to 30 minutes. Serve with Cream Cheese Anglaise and you’re done!
