MMMM... Fried cake with syrup.
These are our favorite pancakes bar none. Ina Garten taught me yet another invaluable secret: add sour cream where you would normally add milk to make things taste more rich and moist. It probably adds more calories, too, but they’re pancakes! And they should be slathered with butter and served with nothing other than pure Vermont maple syrup! And besides, the fruit makes them “healthy!” I usually make these with bananas because we always have some around, but if it’s berry season I toss those bananas to the side and add some blueberries or raspberries instead. Mmmm. A tasty way to start a weekend…
Banana Sour Cream Pancakes
Source: Barefoot Contessa Family Style cookbook
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 Vermont 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.
