Sour Cream Banana Pancakes

From The Flying Biscuit Cafe Cookbook, a popular eatery in Atlanta owned by April Moon. These are great topped with honey and sauteed bananas but warm maple syrup is good, too. You can sprinkle some chocolate chips into the batter before you ladle them onto the griddle if you want to capture that childhood comfort feeling.

• Ready In: 30 mins
• Serves: 6
• Yields: 18 pancakes

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking powder
• 2  teaspoons baking soda
• 1⁄4 cup sugar
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 2  cups bananas, ripe, mashed (about 4 bananas)
• 2  large eggs
• 1⁄2 cup sour cream
• 1⁄2 cup milk
• 3⁄4 teaspoon vanilla extract
• 6  tablespoons unsalted butter, melted and cooled
• 2  tablespoons canola oil (or as needed, for griddle)

Directions

1. Sift flour, baking powder, baking soda, sugar, salt and nutmeg into a large mixing bowl. (Note that you use 1 tablespoon PLUS 1/2 teaspoon baking powder).
2. In a medium mixing bowl, whisk together bananas, eggs, sour cream, milk, vanilla and butter.
3. Make a well in the center of the dry ingredients and add the banana mixture. Using a wooden spoon, gently combine until liquids are just incorporated into the dry ingredients. Do not overmix.
4. Place a griddle or large saute pan over medium-high heat. Lightly coat with canola oil and ladle batter onto hot griddle with a 1/4-cup measure. As bubbles appear on the top of batter, gently flip cakes over and cook until lightly brown on both sides. Serve hot, with honey and sauteed bananas or with warm maple syrup.