May 15, 2017

Banana Sour Cream Pancakes


While your pancake recipe might star buttermilk, whisk in sour cream into this banana-spiked batter to add contrasting tang without watering it down.


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




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.
Yum

2 comments:

The Lazy Gastronome & Pleasures of the NW said...

I'm a little late!! Thanks so much for sharing on last week's What's for Dinner link up!

Miz Helen said...

Your Pancakes look delicious! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
Come Back Soon!
Miz Helen