i LOVE these pancakes. we have them for breakfast, lunch and dinner. even alex, who isn't a big pancake person, loves them.
banana sour cream pancakes
adapted from the great one (ina garten)
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 1/2 teaspoon pure vanilla extract
1 tsp cinnamon
1 teaspoon grated lemon zest
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift togetherthe flour, sugar, baking powder, and salt. In a separate bowl, whisktogether the sour cream, milk, eggs, vanilla, and lemon zest. Add thewet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heatuntil it bubbles. Ladle the pancake batter into the pan to make 3 or 4pancakes. Distribute a rounded tablespoon of bananas on each pancake.
Cook for 2 to 3 minutes, until bubbles appear on top and the undersideis nicely browned. Flip the pancakes and then cook for another minuteuntil browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
Serve with sliced bananas, butter and maple syrup.
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