Cookin’ with Carolyn Hummingbird Pancakes

Hummingbird Pancakes
1-1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1-1/2 cups buttermilk
1 cup very ripe bananas, mashed
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 large egg, lightly beaten
3 Tbsp. canola oil
1/2 cup toasted pecans, chopped
Garnishes; sliced bananas, chopped fresh pineapple
Cream Cheese Anglaise
Stir 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 3-4 min. or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3-4 min. or  until done. Place in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 min. Serve with Cream Cheese Anglaise.
1-1/2 cups half-and-half
1/2 (8 oz.) pkg. cream cheese, softened
1/3 cup sugar
3 egg yolks
1 Tbsp. cornstarch
1/8 tsp. salt
2 Tbsp. butter
1 tsp. vanilla extract
Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 min. Remove from heat, and whisk in butter and vanilla. Serve immediately. Enjoy!