Your pancakes look great! I doubled the recipe and froze some for the kids...they loved them!!
2:09 PM
Anonymous said...
so good to know that they freeze well, i did throw out some batter when i made these the first time because i knew we could never eat that many with how thick they were. i'm glad you liked them. i agree, they are some of the best pancakes i've ever had.
4:39 PM
Anonymous said...
They look great! I actually heated a couple up for lunch today... delish! ~Cat
I wish I had thought to make some and freeze them. Such a great idea.
2:45 AM
[Image] The first Barefoot Bloggers recipe of the year is Banana Sour Cream Pancakes, which was chosen by Karen of Something Sweet by Karen. Let me tell you, I was excited to have an "excuse" to make pancakes, and this recipe yielded some of the best pancakes I've ever had. The bananas in the batter make it good, but I think the lemon peel is what makes it great. You can barely detect the lemony flavor, but it really helps balance the flavors in the recipe.
I froze a couple leftover pancakes and used them for a quick workweek breakfast three days later. It worked out well, so I think I'll make a big batch this weekend and freeze them for a future quick breakfast fix. See what other bloggers thought of the recipe here. [Image] Banana Sour Cream Pancakes
1 1/2 cups flour (I used spelt) 3 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt (sea salt) 1/2 cup sour cream 3/4 cup plus 1 tablespoon milk (possibly more if batter is too thick) 2 extra-large eggs (large eggs) 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest Unsalted butter (I used ghee) 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.
"BB: Banana Sour Cream Pancakes"
7 Comments -
They look delicious! I love banana pancakes. I've never put sour cream in mine, I'll have to try these.
12:46 PM
I've made these lots of times...they are so yummy! I've also tryed this recipe but with ricotta instead of sour cream...also good.
1:47 PM
Your pancakes look great! I doubled the recipe and froze some for the kids...they loved them!!
2:09 PM
so good to know that they freeze well, i did throw out some batter when i made these the first time because i knew we could never eat that many with how thick they were. i'm glad you liked them. i agree, they are some of the best pancakes i've ever had.
4:39 PM
They look great! I actually heated a couple up for lunch today... delish!
~Cat
4:39 PM
These really are some of the best pancakes in the world!
12:30 AM
I wish I had thought to make some and freeze them. Such a great idea.
2:45 AM