Barefoot Contessa's Banana Sour Cream Pancakes

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup milk, 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

Recipe

• 1 in a medium bowl, sift together the flour, sugar, baking powder, and salt.
• 2 whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
• 3 add the wet ingredients to the dry ones, mixing only until combined.
• 4 melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
• 5 ladle the pancake batter (ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• 6 distribute a rounded tablespoon of bananas on each pancake.
• 7 cook 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
• 8 flip the pancakes and then cook for another minute, until browned.
• 9 wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until the batter is used.
• 10 serve with sliced bananas, butter, and maple syrup.
• 11 **the pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.