Banana Sour Cream Pancakes -- Barefoot Bloggers

Yesterday morning the kids and I had Ina's wonderful Banana Sour Cream Pancakes for breakfast. Thank you, Karen, of Something Sweet by Karen, for picking this yummy breakfast treat for our first Barefoot Bloggers recipe of the new year! We are big pancake fans around here, I love to try new recipes and these did not disappoint. I stayed pretty true to the recipe, cooking them on my electric griddle, which makes the butter to cook them in not necessary.

The first batch I added the diced banans before flipping them and maybe I'm just not quick enough in the kitchen but it was kind of tricky to do that before the pancakes started getting too dark for our liking. After that first batch on the griddle I mixed in the remaining diced (not sure that I got it really diced but I cut them as small as possible) banana into the batter and that worked out much better for me with the second batch.

There was a slight tang from the sour cream that you might not notice if you didn't know there was sour cream in the batter, and it paired nicely with the sweet banana. I've done a few types of banana pancakes in the past but don't have a favorite recipe just yet, and can see making these in the future for sure. These pancakes were super easy to whip up in the morning with three kids running around the kitchen, hungry for breakfast :)

My kids are all huge banana fans and could probably eat a bunch a day per kid if I'd let them. They were all excited about this breakfast and ate the sliced banans off their plates before even thinking of tasting the pancake, but as soon as they did taste them, they gobbled them down and asked for seconds.

(I know, unflattering picture, but this was the best shot I got, he was too busy munching his pancakes to smile for mommy.)

I'm happy to have a new recipe in the "kids will eat" category.

Mmmmm!

Ina Garten's Banana Sour Cream Pancakes

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
Unsalted butter
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.