The first of this month's Barefoot Bloggers recipes was a hit at our house! We loved these banana sour cream pancakes, and will definitely be making them again. They were easy to make with ingredients mostly on hand. I served them up with cheese grits and scrambled eggs.
I've been reading other BB entries, and it looks like there are some good ways to lighten these up a bit. In the future, I'll try using yogurt instead of the sour cream and substitute at least some wheat flour for all-purpose.
Thanks to Karen of Something Sweet By Karen for choosing such a yummy recipe!
Banana Sour Cream Pancakes
Cookbook: 2003’s Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Back to School
1 1/2 cups flour
3 Tbsp sugar
2 tsp baking powder
1 1/2 tsp kosher salt
1/2 cup sour cream
3/4 cup plus 1 Tbsp milk
2 extra-large eggs
1 tsp pure vanilla extract
1 tsp grated lemon zest
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.
Ignore the brown eggs. I'm freaky about not having any runniness in my scrambled eggs, so mine are always cooked to oblivion...