Wednesday, May 20, 2009

Banana Sour Cream Pancakes

This is a recipe I adapted from Barefoot Contessa. I changed it a bit and am posting it the way I made them, they are delicious! The hint of lemon flavor from the zest combined with the banana is incredible. A really special treat! Makes 16. -Kristin

1 1/2 c. flour
3 T. sugar
2 t. baking powder
1 1/2 t. salt
1/2 c. sour cream
3/4 c. plus 1 T. milk
2 eggs
1 t. vanilla
zest of one lemon
3-4 bananas diced finely (not mashed though)

3 bananas sliced (for topping if desired)

  • Mix together all the dry ingredients and set aside.
  • In separate bowl whisk together the sour cream milk, eggs, vanilla and zest.
  • Add the wet ingredients to the dry and mix well.
  • Grease and preheat griddle till water dances on top when sprinkled.
  • Drop by large rounded spoonful and then distribute a rounded tablespoon of diced bananas on each pancake. Cook until bubbles appear on top and the underside is nicely browned. Flip pancake and cook another minute or so until browned.
  • Serve with sliced bananas and syrup.

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