Hey - how are those new year's resolutions working out for you? How about some luscious Barefoot Contessa banana sour cream pancakes? No light and fluffy here...we're talking dense, serious, manned-up pancakes for serious weekend breakfasts.
Banana Sour Cream Pancakes
From Ina Garten’s “Barefoot Contessa Family Style”
Yield: 12 pancakes
- 1 1/2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 3/4 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, plus extra for serving
- Pure maple syrup
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 tablespoon 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 tablespoon
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.
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