The Barefoot Contessa's recipe for Banana-Sour Cream Pancakes sounds positively yummy:
- 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, plus 1 tablespoon of 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 tablespoon 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 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.
That last part bears repeating — serve with real maple syrup, not Aunt Jemima's or one of those other brands of cane sugar syrup. Using cane sugar syrup for pancakes is like using garlic powder to make a pesto.