Barefoot Bloggers- Banana Sour Cream Pancakes!

The first recipe for this new year was chosen by 

Karen of Something Sweet by Karen. (Great Pick!)

I admit I thought that there wouldn't really be anything 

too special about this pancake recipe eventhough I had

never tried them with sour cream. But let me just tell you...

WOW! I seriously thought that these pancakes were super 

good. I really enjoyed them! The bananas were especially 

sweet tasting and made the pancakes taste even better. 

It is true that you can't really taste the sour cream much

but the whole recipe is very very yummy. I will defenitely 

be making THESE again! I really encourage you to try them 

since the recipe is very simple and the result is awesome! 

I omitted the lemon zest and added just a bit more milk 

because I'm not used to thick pancakes. 

-Ivette

Here is the recipe which can also be found at Foodnetwork.com

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.