Zutaten für Barefoot Contessa's Banana Sour Cream Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 cup Sour Cream
- 1/2 cup Milk
- 2 Extra Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Lemon Zest
- 1 tablespoon Unsalted Butter (for cooking), plus more for serving
- 3 ripe Bananas (2 mashed for batter, 1 for slicing and serving)
- Pure Maple Syrup, for serving
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Zubereitung von Barefoot Contessa's Banana Sour Cream Pancakes
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the sour cream, milk, eggs, vanilla extract, and lemon zest.
- Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Melt 1 tablespoon of butter in a large skillet or griddle over medium-low heat. The butter is ready when it melts and begins to foam slightly.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Arrange 2-3 banana slices on top of each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
- Repeat with remaining batter, adding more butter to the pan as needed. Wipe the pan with a paper towel between batches to prevent sticking.
- Serve immediately with sliced bananas, a pat of butter, and a generous drizzle of maple syrup.
- Keep warm in a 200°F (93°C) oven for up to 20 minutes while you finish cooking the remaining pancakes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
24g
Fat
9g
Carbs
6g
