Thursday, August 19, 2010
Barefoot Contessa's Banana Sour Cream Pancakes
Another Saturday morning, another jonesing for pancakes. Forget that I have three boxes full of Eggo frozen pancakes in my freezer (every momma needs a break...plus they were 25 cents after coupons!) and a son who is in heaven if I let him stir the pancake batter.
Banana Sour Cream Pancakes
recipe from Barefoot Contessa Family Style
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 milk
2 extra large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (I didn't have)
2 ripe banana, 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.
I have found the perfect compromise between Edna Mae's Sour Cream Pancakes and Light and Fluffy Pancakes. The pancakes were light, but still moist, and very high and fluffy. I could have left the banana out of them, but still great with the addition.
Simple Cooking | Easy Cooking