Banana Sour Cream Pancakes

Ingredients

  • 1 ½ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ cup sour cream
  • ¾ 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

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.

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.

  • Source: Ina Garten
  • Prep Time: 10min
  • Cook Time: 10min
  • Total Time: 20min
  • Recipe Yields: 12 pancakes
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