Banana sour cream pancakes
Ina Garten uses sweet bananas and syrup to balance the sourness of the cream.
Recipe by:
Ina Garten
10
10
12
Easy
- 225g flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 120ml sour cream
- 180ml milk, plus 1 tbsp
- 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
1) 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.
2) Melt 1 tbsp of butter in a large skillet over a medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tbsp of diced banana on each pancake.
3) 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. Transfer to a plate and keep warm.
4) Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking the pancakes until all of the batter is used. Serve the pancakes warm with sliced bananas, butter and maple syrup.
