Karen of Something Sweet by Karen chose the this weeks recipe for Barefoot Bloggers. We all love pancakes in our house. I love to try variations to my favorite breakfast food! Breakfast for dinner is one of our favorite quick meals. My husband was working late the other night so I whipped these up for the kids. They were so good! I had bananas in the freezer (ready for banana bread)so I mashed them up and added to the batter instead of dicing them on top of each pancake. The kids ate all of them. They decided they were as good as my "Famous Saturday Morning Pancakes". They both thought they tasted allot like banana bread. I should have done eggs and bacon along with but the kids were very satisfied with there pancakes, syrup and PB for Jonathan.
Here is the recipe!
Banana Sour Cream Pancakes (Barefoot Contessa Family Style)
1 1/2 cups flour
3 Tbls sugar
2 tsp baking powder
1 1/2 tsp kosher salt
1/2 cup sour cream
3/4 cup plus 1 Tbls milk
2 extra-large eggs (I used large eggs as that was all I had)
1 tsp vanilla extract
1 tsp grated lemon zest
2 ripe bananas, diced, plus extra for serving
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 Tbls 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 Tbls of bananas on each pancake. Cook for 2-3 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. Makes 12 pancakes.