So this month we get a breakfast choice - actually two which you will see in the next post. Lara is a little concerned since she saw sour cream in the title but she does like breakfast. We were in Florida for vacation for the last two weeks (80 degrees - nice) but now I am back in MN (-15 brrrr) and ready to start cooking again.
My parents came over to visit - now that they have a grandbaby here they visit more ofter and I decided I could fix the pancakes for them to try. I asked if anyone objected to breakfast for supper and they decided they would give them a try.
Somehow I had all the ingredients except for the sour cream - I remember going to get the sour cream so I am not sure what happened there. Anyway I had a little over half of what I needed and I used some 1/2 & 1/2 and lemon juice as a substitute.
The batter came out pretty thick for me - I added a little extra milk but it was still pretty thick. The pancakes were very easy to make and they came out very good. I think both the sour cream and banana flavor was mild but it was just right for me. The lemon zest was a nice touch - my Dad even picked up on the citrus taste right away. Everyone liked them - even Lara. I'll get her to see that she can eat sour cream.
Thanks to Karen of Something Sweet by Karen for this months recipe.
Banana Sour Cream PancakesMakes 12 PancakesIngredients
- 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 syrupDirections
- 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.