Now I’ve previously made banana pancakes and I’ve also made sour cream pancakes…but I had yet to make Banana Sour Cream pancakes. Now I have, thanks to Karen of Something Sweet by Karen. Karen selected this week’s Barefoot Bloggers recipe from Ina Garten’s cookbook Barefoot Contessa Family. The recipe was really quick and easy and totally worked for a weekday breakfast. The pancake batter has sour cream in it and once you’ve spooned the batter onto the griddle, you drop some chopped bananas on each pancake. I also added chopped walnuts to half of the pancakes at the request of Mr. Mango. The pancakes were thick and fluffy, just like me! (although I usually am not filled with chopped bananas so this comparison can only go so far.)
I served up the pancakes with a pat of butter, more chopped bananas and some real Vermont maple syrup. Mmmmm! They totally hit the spot as we listened to the sleet clicking against our dining room window. The pancakes were true comfort food in the middle of the ice & snow.
Banana Sour Cream Pancakes (from the cookbook Barefoot Contessa Family )
- 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.