Banana Sour Cream Pancakes

By vail28

Ingredients

• 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

Details

Servings 12
Adapted from ezrapoundcake.com

Preparation

Step 1

In a medium bowl, 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.