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Banana Sour Cream Pancakes




Source of Recipe


CD Kitchen


List of Ingredients




1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup milk
1 tablespoon milk
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
unsalted butter
2 bananas -- diced
sliced bananas -- for serving
maple syrup -- for serving
butter -- for serving


Recipe



In a medium bowl, sift together flour, sugar, baking powder and salt.
Whisk together sour cream, milk, eggs, vanilla and lemon peel. Add wet
ingredients to dry ones, mixing only until combined.

Melt 1 tablespoon butter in a large skillet over medium-low heat until
it bubbles. Ladle pancake batter (using a 1/4-cup measure) into pan.
Distribute a rounded tablespoon of diced bananas on each pancake. Cook
2-3 minutes,
until bubbles appear on top and the underside is nicely browned. Flip
pancakes and then cook another minute, until browned. Wipe out pan with
a paper towel, add more butter to pan and continue cooking pancakes
until all
batter is used. Serve with sliced bananas, butter and maple syrup.