Banana Sour Cream Pancakes

By Carla

Ingredients

• 1 1/2 cups all-purpose flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1 1/2 tsp kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 Tbsp milk
• 2 extra large eggs
• 1 tsp pure vanilla extract
• 1 tsp grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup

Preparation

Step 1

In a medium bowl, sift together the flour, sugar, baking powder and salt. 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 Tbsp of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded Tbsp 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.

**use a 1/4 cup measure to drop the batter into the pan.

**The pancakes will stay warm in a preheated 200 degree oven for 15 - 20 minutes.