Barefoot Bloggers: Banana Sour Cream Pancakes

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 Pancakes

(Source: Barefoot Contessa Family Style, Page 177)

Makes 12 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

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. Add the wet ingredients to the dry ones, mixing only until combined.
2. 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.