Hummingbird Pancakes Food

HUMMINGBIRD PANCAKES

Steps:

• Place Bisquick™ mix in large bowl. In medium bowl, beat eggs, milk, pineapple, banana and cinnamon with whisk. Fold mixture into Bisquick™ until combined. Fold in pecans.
• Heat skillet or griddle over medium heat (grease if necessary), and pour batter by 1/3 cupfuls on hot surface, turning after bubbles form across surface. When golden and puffed, remove from skillet to serving platter.
• In medium bowl, beat Icing ingredients, adding enough milk to make it pourable.
• Serve stacks of 2 or 3 pancakes drizzled with icing and topped with toppings.

HUMMINGBIRD FOOD

Steps:

• Bring the water to a boil.
• Take the water off the heat and add the sugar.
• Stir to dissolve completely.
• Let the nectar cool.
• Place in a clean hummingbird feeder and hang outside for the birds.
• Note:.
• Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
• Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
• If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
• Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
• Once clean, rinse thoroughly with fresh water and let dry.
• Fill up with new food and place outside.
• The birds will love you for it!

HUMMINGBIRD PANCAKES

Steps:

• Pancakes--stir together the first 4 ingredients in a large bowl.
• Whisk together the buttermilk and next 5 ingredients in another bowl.
• Gradually stir in the buttermilk mixture into the flour mixture just until dry ingredients are moistened.
• Fold in the pecans.
• Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
• Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
• Turn and cook 3-4 minutes or until done.
• Place pancakes in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.
• Garnish pancakes with banana slices and pineapple chunks, if desired.
• Serve with Cream Cheese Anglaise--process first 6 ingredients in a blender until smooth.
• Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly.
• Boil, whisking constantly, 1 minute.
• Remove from heat, and whisk in butter and vanilla; serve immediately.

HUMMINGBIRD CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
• In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
• In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
• Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
• Divide the cake batter between the prepared cake pans.
• Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
• Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
• Release the cakes from the springform pans and remove the parchment paper.
• Add a dollop of frosting to the center of cake stand and line with parchment paper.
• Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
• Decorate the border of the cake with chopped pecans.
• Slice and serve.
• Enjoy!