|Banana Sour Cream Pancakes|
The pancakes were delicious. I love the flavor grated lemon zest added. It complimented the tanginess of the sour cream and the sweetness of the bananas. It was a great breakfast to serve to the family and we all loved the pancakes. Enjoy them with your family:)
Banana Sour Cream Pancakes
From Ina Garten
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
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
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.
3. 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.
4. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside in nicely browned.
6. Serve with sliced bananas, butter, maple syrup and confectioner's sugar.
Makes 12 pancakes