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Banana Sour Cream Pancakes

Source of Recipe


From "Barefoot Contessa Family Style" by Ina Garten



List of Ingredients



• 1½ cups flour
  
• 3 Tbsp sugar
  
• 2 tsp baking powder
  
• 1½ tsp kosher salt
  
• ½ cup sour cream
  
• ¾ cup plus 1 Tbsp milk
  
• 2 extra-large eggs
  
• 1 tsp pure vanilla extract
  
• 1 tsp grated lemon zest
  
• Unsalted butter
  
• 2 ripe bananas, diced, plus extra for serving
  
• Pure maple syrup
  






Instructions



1. 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.
   
   
2. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute 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.
   
   
3. 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.
   
   Makes 12 pancakes.