pancakes

Barefoot Contessa Banana Sour Cream Pancakes

1 ½ cups all-purpose flour
3 TBSP sugar
2 tsp baking powder
1 ½ tsp kosher salt
½ cup sour cream
¾ cup plus 1 TBSP 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

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 TBSP of butter in a large skillet over medium-low heat until it bubbles. Ladle the
pancake batter into the pan. Distribute a rounded tablespoon of bananas on each
pancake. Cook for 2-3 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.