During the week I saw Ina Garten from the Food Network making these pancakes, so I decided to give them a try on Sunday morning. We didn't have an bananas so I just omitted them. They were very good.
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Banana Sour Cream Pancakes
ingredients
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
directions
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.
The griddle was too hot when I spooned this one on, but its cute shape called for a photo...
5 comments:
Maybe they should be called "no banana pancakes".
They sound good, I'm printing out the receipe..I wonder if they would be good with apples?
I'm sure they would be good with apples. Maybe add a little cinnamon to the batter too.
you should put it on Ebay
Why didn't I think of that! I ate it instead.
best pancakes ever...mwah!
I've tried them with other fruits but man the bananans are just perfect
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