Recipe by Babs7
Great banana flavor! This is a recipe adapted from an Ina Garten (Barefoot Contessa) cookbook.
Top Review by Nonnie4Two
I added about a tbsp or two of extra milk, as I felt the batter was too thick. When it says wipe out the pan, it means wipe out the pan...the sugar in the bananas really carmelizes and makes the pan burn the next batch of pancakes if you don't. I ran out of banana slices and had enough batter left for one pancake. It was wonderful, so if you don't want bananas in your pancake, the batter is good enough to go without. If I make this with bananas again, I'll cut them up into little pieces and add it to the batter that way. I think these are wonderful enough to eat without syrup.
- 1 1⁄2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 3⁄4 cup milk
- 1⁄2 cup sour cream
- 2 extra large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- 4 tablespoons butter
- 1 cup banana, sliced
Directions See How It's Made
- In a medium bowl, sift together flour, sugar, baking powder, and salt.
- In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
- Add the wet ingredients to the dry ones, mixing only until combined.
- In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
- Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
- Distribute 1/4 cup of sliced on pancakes.
- Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
- Flip the pancakes and the cook for another minute, until browned.
- Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
- Good garnished with bananas, butter, and maple syrup.