- Banana Sour Cream Pancakes

BANANA SOUR CREAM PANCAKES

1½ c all purpose flour
3 T white sugar
2 tsp baking powder
1½ tsp kosher salt
½ c sour cream
¾ c plus 1 T 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
Maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. 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 T of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. 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 pancake 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.

Notes:

i) I like to serve bacon or sausages with these and I always cook bacon or sausages in a 375° oven (around 20-25 minutes) on a rack placed on a sheet pan – this greatly decreases the amount of fat and gives a much better taste than when they are cooked in their own fat.