Banana Sour Cream Pancakes

By Bostoncook

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt (try only 1 teaspoon or less)
• 1/2 cup sour cream
• 1/4 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
• Pure maple syrup

Preparation

Step 1

1. Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.

2. Ladle the pancake batter into the pan. 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.

3. Flip the pancake 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.