If you have a partial container of sour cream in your fridge and some ripe bananas on the counter- this is the perfect thing to make for breakfast! We made these this morning and I just love the tart sour cream taste which makes me want to try it with other things like chocolate chips!
Ingredients:
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons 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
1-2 ripe bananas (I like just one), diced, plus extra for serving
Maple syrup
Combine 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. Never overmix.
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. This batter is thick, so if you don't let them cook long enough the inside might be a little creamy.
Serve with sliced bananas if desired, butter and maple syrup.
Recipe Credit: Barefoot Contessa - Ina Garten
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