Kolibrifågelpannkakor med karamelliserad ananas och pecannötter

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1. 1
   Cut the pineapple cubes—cutting with the “grain”—into ¼-inch-thick slices.
2. 2
   In a 12-inch nonstick skillet set over medium heat, combine the butter and maple syrup, swirling the pan as the butter melts. When the mixture begins to bubble and foam, add the pineapple and cook over medium-high heat, tossing occasionally, until lightly caramelized, 4 to 6 minutes.
3. 3
   Reduce the heat to medium, add the pecans and salt and cook, tossing often, until the nuts are toasted, 2 to 3 more minutes. Transfer the mixture to a bowl and set aside. Rinse out the skillet and return it to the stove.
4. 4
   In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. In a medium bowl, combine the bananas, eggs, milk, sugar, and vanilla and whisk until smooth. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined. (There will be some small lumps in the batter.)
5. 5
   Place ½ tablespoon butter into the reserved skillet and heat it over medium-low heat. Scoop ¼ cup pancake batter onto one side of the skillet and spread lightly into a circle with the bottom of the measuring cup. Scoop out 2 more pancakes, spacing them evenly in the pan. Cook until bubbles begin to form on top and the bottoms are golden brown, about 2 minutes. Flip the pancakes and cook for another minute. Transfer them to a serving platter. Repeat with the remaining pancake batter, adjusting the heat so the pancakes brown evenly, and adding more butter to the pan as necessary.
6. 6
   Serve the pancakes warm, with the pineapple and pecans and more maple syrup.