Tuesday, January 13, 2009

Banana Sour Cream Pancakes

Another Barefoot Bloggers post! This one's a little late, because we just got back from a 10 day trip to Mexico. This weeks post was chosen by Karen from Something Sweet by Karen, and it was a perfect quick dinner for Phillip & I tonight. Breakfast for dinner, don't you love it?! These pancakes were of the thick and soft variety, which is different than my normal thinner, crispy hotcakes. Phillip loved how the bananas caramelized on the bottom of the pancakes. Next time I make them, I might add some walnuts in for a little crunch, yum!


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.

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