Friday, January 22, 2010

Barefoot Contessa Banana Sour Cream Pancakes

Makes 12 pancakes


  • 1  1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1  1/2 teaspoons 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


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 1/2 tablespoon of butter in a large skillet over medium-low heat until it bubbles.  Ladle the pancake batter into the pan (I use a 1/4 cup measure per pancake).  Distribute a rounded tablespoon of bananas on each pancake.  Cook for 3-4 minutes or until bubbles appear on top and the underside is nicely browned.  Flip the pancakes and then cook for another 1-2 minutes, until browned.  Wipe the pan with a paper towel, add more butter and continue cooking the pancakes until all of the batter is used.  Serve with sliced bananas, butter and maple syrup.

original recipe found here

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