Barefoot Contessa's Banana Sour Cream Pancakes

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From barefoot contessa family style cookbook, 2002.

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Steps

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In a medium bowl , sift together the flour , sugar , baking powder , and salt.

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Whisk together the sour cream , milk , eggs , vanilla , and lemon zest.

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Add the wet ingredients to the dry ones , mixing only until combined.

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Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.

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Ladle the pancake batter into the pan.

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Distribute a rounded tablespoon of bananas on each pancake.

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Cook 2 to 3 minutes , until bubbles appear on top and the underside is nicely browned.

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Flip the pancakes and then cook for another minute , until browned.

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Wipe out the pan with a paper towel , add more butter to the pan , and continue cooking pancakes until the batter is used.

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Serve with sliced bananas , butter , and maple syrup.

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The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.

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Ingredients

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all-purpose flour, sugar, baking powder, kosher salt, sour cream, milk, extra-large eggs, pure vanilla extract, lemon zest, unsalted butter, bananas, pure maple syrup