"Make you banana pancakes,
Pretend like it's the weekend now.
We can pretend it all the time.
Can't you see that it's just raining
Ain't no need to go outside"
Don't you just love Jack Johnson? And don't you love, love, love pancakes on a cold, rainy Sunday morning? Mr. B did this past cold, rainy Sunday morning....Banana Sour Cream Pancakes.
This weeks BB assignment was chosen by Karen at Something Sweet by Karen and they were the perfect choice for our house. I usually prefer to make waffles (because there's none of that waiting for the bubbles to rise, perfectly timed "flip" involved) but these really turned out great.
They were really moist from the sour cream and bananas inside and really....just plain yummy.
And easy. And since I made these and the French Pear Tart in the same day, easy was appreciated!
Head over to iTunes and download some Jack Johnson and make your self some banana pancakes!
Here's the recipe:
Banana Sour Cream Pancakes
Barefoot Contessa Family Style
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
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
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.