These pancakes are inspired by Hummingbird cake, a moist spice cake with bananas, pecans, and crushed pineapple that originated in Jamaica in the 1960s and went on to become a popular dessert in the American South. Instead of using canned crushed pineapple, I caramelize thin slices of fresh pineapple in maple syrup before piling them onto the pancakes. They add a deliciously sweet-tart tang I never knew pancakes were missing!
This recipe was excerpted from ‘Cooking in Real Life: Delicious & Doable Recipes for Every Day’ by Lidey Heuck. Buy the full book on Amazon.