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Hummingbird Pancakes With Caramelized Pineapple and Pecans

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A stack of pancakes topped with chopped walnuts apples and drizzled in syrup.
Photo by Dane Tashima

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.

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