Banana Sour Cream Pancakes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Great banana flavor! This is a recipe adapted from an Ina Garten (Barefoot Contessa) cookbook. Ingredients:
1 1/2 cups all-purpose flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
3/4 cup milk |
1/2 cup sour cream |
2 extra large eggs |
1 teaspoon vanilla extract |
1 teaspoon lemon zest, grated |
4 tablespoons butter |
1 cup banana, sliced |
Directions:
1. In a medium bowl, sift together flour, sugar, baking powder, and salt.
2. In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
3. Add the wet ingredients to the dry ones, mixing only until combined.
4. In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
5. Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
6. Distribute 1/4 cup of sliced on pancakes.
7. Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
8. Flip the pancakes and the cook for another minute, until browned.
9. Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
10. Good garnished with bananas, butter, and maple syrup.
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