Banana Sour Cream Pancakes
Total:20 min
Active:10 min
Yield: 12 pancakes
Level: Easy
- 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-
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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