Banana Sour Cream Pancakes

Courtesy of Food Network.com and The Barefoot Contessa
Serves 4 easily

1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Ladle the pancake batter into a greased pan/griddle to make 3 or 4 pancakes. Sprinkle a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

1/2 batch for 2

3/4 c flour
1 Tbsp + 1 tsp sugar
1 tsp baking soda
3/4 tsp salt
1/4 c sour cream
1/3 c milk
1 egg
1/2 tsp vanilla extract
1/2 tsp lemon zest
1 banana, diced

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