I love Blueberry Sour Cream Pancakes (already posted), so I hopped online looking for another version of sour cream pancakes. I found this wonderful recipe by the Barefoot Contessa. These are pancakes I would imagine eating at a bed and breakfast tucked away in some snug, remote location. The zest of lemon and the banana balance each other well – one adding sophistication and the other maintaining a mellow flavor. I have to admit I didn’t like the consistency of the bananas cooked into the pancake. So after the first one I just served the bananas on top and that was just perfect. I think whipped cream is a better choice in place of the maple syrup, as well. So experiment and tell me what you think! But I definitely will keep this recipe.
Sour Cream Banana Pancakes
Submitted by Mindy ~ The Sisters Cafe
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons 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
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.