Banana Sour Cream Pancakes

It is a common tradition at our house to have Brinner on Sunday nights. Standard fare includes pancakes, or french toast, sausage, bacon, juice, whatever else we happen to have on hand. See, I just never have the energy in the mornings to make an actual hot breakfast, and frankly, we LOVE hot breakfast. So, Sunday nights are the perfect time for us. It's easy, comes together quickly, and makes EVERYONE super happy.

This week we (whenever I say "we", I mean me) decided to go fancy on the pancakes. I saw this recipe this past week over at The Sister's Cafe. I have to tell you that it was fabulously delicious. The lemon zest in the batter had me sniffing and drooling. And the pancakes themselves were amazing, despite my stove's inability to heat to anything but scorching. So, my picture is the LEAST burned of the bunch. The burned ones were still good. My girls each ate THREE. I had (gulp!) five.




Banana Sour Cream Pancakes
1.5 c flour
3 T sugar
2 tsp baking powder
1.5 tsp salt
1/2 c sour cream
3/4 c plus 2T milk
2 large eggs
1 tsp vanilla
1 tsp lemon zest
2-3 ripe bananas, diced

Stir together flour, sugar, baking powder & salt in a medium bowl. In another larger bowl, whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the dry ingredients to wet and mix only until combined.

Once you've poured your pancake (3-4 inch) into your heated, buttered skillet, add about 1 T of diced banana to each pancake. When the bubbles have mostly popped, flip your pancake. Serve with warm maple syrup, and extra bananas.