Ingredients
- 1 1/2 cups 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
- Unsalted butter
- 2 ripe bananas, diced, plus extra for serving
- Pure maple syrup
Directions
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.
Photo: Banana Sour Cream Pancakes Recipe
















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By jmuffley_5235811
dddd, TN
on May 19, 2013
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Very good, light, flavorful with the lemon zest. BF Contessa, nuff said, it's always good!
By asdriver
Moscow
on March 02, 2013
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These pancakes were delicious! The flavor and texture were on par, BUT they burned WAY too easily. No matter how high or low the griddle was set, the outside of the pancake seemed to blacken at the blink of an eye.
By mistibckhm_21
San Antonio, TX
on January 12, 2013
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These were easy to make and super yummy! All three of my kiddos and my husband loved them.
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