I am a lover of pancakes. I could eat them for breakfast, lunch or dinner every day of the week and probably not get sick of them.
This morning I offered to make pancakes for my dad who is visiting from Milwaukee. The last two mornings we went out to eat for breakfast but decide to put a moratorium on eating out (for breakfast) today (as we are already planning on going to a steak house in Portland tonight for dinner). Between the two of us combined, we have had pancakes five times in the past three days. I guess my dad is a lover of pancakes, too.
With the combination of lemon zest, sour cream and banana these pancakes seemed almost dessert-like. As if they should be sold from a case in a bakery. I think I used closer to two cups of flour which made the pancakes thicker/more dense. I prefer a thick pancake but if you find the batter is too thick for your liking just add a bit more buttermilk.
I chose this recipe because I had bananas I needed to use.
- 1 ½ to 2 c. flour
- 3 T. sugar
- 2 rounded tsp. baking powder
- 1 ½ tsp. baking soda
- 1 ½ tsp. kosher salt
- ½ c. sour cream
- 1 ½ c. buttermilk
- 2 large eggs
- 1 tsp. pure vanilla extract
- zest from 1 small lemon
- butter or vegetable shortening
- 2 ripe bananas, sliced thin, plus extra for serving
- Butter and pure maple syrup, for serving
- Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, buttermilk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
- Melt 1 tablespoon of butter or vegetable shortening in an extra-large skillet over medium or medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 pancakes. Distribute bananas slices 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 until browned. (I cooked two minutes per side and this worked perfectly.)
- Wipe out the pan with a paper towel, add more butter or shortening to the pan and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.