Wait until you try this! These moist, light, fluffy pancakes are delicious – and perfect for a weekend breakfast. Adding some banana to each pancake as it cooks on the skillet really takes the flavor the next level. To ensure that your pancakes are tender, don’t overmix the batter – small lumps are fine. When you are ready to cook your pancakes, test the skillet with drops of water; they should “dance” on the surface when it’s ready.
Makes 12 pancakes
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons 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
In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1/2 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan (I use a 1/4 cup measure per pancake). Distribute a rounded tablespoon of bananas on each pancake. Cook for 3-4 minutes or until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another 1-2 minutes, until browned. Wipe the pan with a paper towel, add more butter and continue cooking the pancakes until all of the batter is used. Serve with sliced bananas, butter and maple syrup.
original recipe found here