Barefoot Contessa S Banana Sour Cream Pancakes Recipe

Ingredients for Barefoot Contessa S Banana Sour Cream Pancakes

• All Purpose Flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• Kosher Salt
• 1 cup sour cream
• 1 cup milk
• Extra Large Eggs
• Pure Vanilla Extract
• Zest of 1 lemon
• Unsalted Butter
• 2 ripe bananas, sliced (plus extra for serving)
• Pure Maple Syrup

How to Make Barefoot Contessa S Banana Sour Cream Pancakes

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla extract, and lemon zest.
3. Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
4. 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.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. Arrange 2-3 banana slices on top of each pancake.
7. 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.
8. Repeat with remaining batter, adding more butter to the pan as needed. Wipe the pan with a paper towel between batches to prevent sticking.
9. Serve immediately with sliced bananas, a pat of butter, and a generous drizzle of maple syrup.
10. Keep warm in a 200°F (93°C) oven for up to 20 minutes while you finish cooking the remaining pancakes.