24 September, 2012

Banana Sour Cream Pancakes | Ina Garten

Ina Garten's Banana Sour Cream Pancakes ingredients
Makes 12 pancakes
1.5 cups flour
3 Tbsp sugar
2 tsp baking powder
1.5 tsp kosher salt
0.5 cup sour cream
0.75 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

For serving
Sliced bananas
Pure maple syrup

Prepare batter
Sift together dry ingredients (flour through salt). In a separate bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add wet ingredients to the dry ones, mixing only until combined.

Cook pancakes
Melt 1 Tbsp of butter in a large skillet over Medium-Low heat until it bubbles.

Ladle the pancake batter into the pan to make three or four (3 or 4) pancakes. Distribute a rounded Tbsp of bananas on each pancake. Cook for two to three (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.

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 warm
Serve with sliced bananas, butter and maple syrup.

View Ina Garten's recipe adapted via Walker, Judy. "Banana Sour Cream Pancakes." Nola.com, The Times-Picayune 15 Aug. 2012. Web. 20 Sept. 2012.

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