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I don't like pancakes; but I LOVE these. |
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| Banana Sour Cream Pancakes | ||||||||
| by Ina Garten, "Barefoot Contessa-Family" cookbook - 6 pancakes | ||||||||
| 1 1/2 cups all-purpose flour (7oz) 3 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup light sour cream 1/4 cup + 1 tablespoon milk 2 extra-large eggs 1 teaspoon vanilla 1 teaspoon grated lemon zest unsalted butter 2 ripe bananas - some diced and some sliced pure maple syrup |
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| 1. In a medium bowl, mix together the flour, sugar, baking powder and salt. 2. In another bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. 3. Add the wet ingredients to the dry; mixing only until combined. 4. Melt 1 tablespoon 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 pancakes and cook for another minute, until browned. (Pancakes will stay warm in a preheated 200° oven for 15 to 20 minutes.) 5. Serve with sliced bananas, butter and maple syrup. |
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