Banana Sour Cream Pancakes (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
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 |
pure maple syrup |
Directions:
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. 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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