Ina Garten’s Banana Sour Cream Pancakes

November 27, 2011 § Leave a comment

Does it get better than a slow, quiet morning?  You know, the kind where you slowly roll into your day? Not too many things on the agenda, strong coffee, some music on? It’s like a spa weekend, but you don’t have to shell out loads of money or smell like too much lavender or leave your house. Perfect.

We had an unexpected morning like this recently, two days after Thanksgiving, as things were  just starting to settle back down from the holiday craziness (or, fun…however you want to look at it).  This pancake recipe, one by Ina Garten and not exactly spa fare, went right along with the relaxed vibe of our morning.  You’ll feel like you’re relaxing in the Hamptons like her when you make it (results may vary).

Banana Sour Cream Pancakes

adapted from a recipe by Ina Garten

  • 1  cup all purpose flour
  • 1/2 cup whole wheat 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
  • butter
  • maple syrup
Sift dry ingredients into a large bowl (this will be your main bowl).  In a medium bowl combine the sour cream, milk, eggs, vanilla, and lemon zest.  Whisk until combined.  Fold the bananas into the mixture, leaving some for serving on top.
Melt about 1 tablespoon of butter in a large skillet (cast iron if you have it) over medium low heat.  When the butter is bubbling, ladle the batter into the pan, 3 or 4 pancakes at a time.  When bubbles have appeared on the tops of the pancakes, flip to the other side for one more minute.  Continue in this way until you’ve used all the batter.  Serve with extra diced banana and maple syrup.
Makes 12 to 15 pancakes.
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