Banana Sour Cream Pancakes

I don't know about you, but I love pancakes. And what's better than pancakes for breakfast???
BANANA SOUR CREAM PANCAKES FOR SUPPER!

 

1 ½  cups flour                                                    

2 extra-large eggs

3 tablespoons sugar

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1 teaspoon grated lemon zest

1 ½  teaspoons kosher salt      

 1/2 cup sour cream                            



2 ripe bananas, diced, plus extra for serving

3/4 cup plus 1 tablespoon milk

Unsalted butter

 

 

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.

 Makes 12 pancakes

 

 

Honey Syrup 

 

Stir 1/3 cup water and 1/3 cup sugar in small saucepan over medium heat until sugar dissolves; about 5 minutes.  Stir in 1/3 cup honey.  Set aside and keep warm until ready to serve.