This is my first recipe of 2009 with the illustrious group the Barefoot Bloggers . I will continue to roll up my shirt sleeves by cooking up these pancakes as my first tribute of the year to one of my idols the Barefoot Contessa and all the other wonderful members of this close knit group. Here's to you ladies/gents. We're cooks and bakers with a love for all things Ina. We test and retest Ina Garten's recipes as a whole, and then blog about our results on the 2nd and 4th Thursday of every month. Not only is this our first challenge of the year but an excellent way to start any morning!!!! This recipe was chosen by Karen of Something Sweet by Karen .I didn't have any sour cream handy without heading to the grocers , so , opted to use plain yogurt instead. The addition of the vanilla was a different twist in pancakes, at least for me, but it blended very well with the sweetness of the bananas.
**Banana Sour Cream Pancakes**
1 -1/2 cups flour
3 T sugar
2 tsp 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 tsp pure vanilla extract
1 tsp grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
3 T sugar
2 tsp 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 tsp pure vanilla extract
1 tsp grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
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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.
