Banana Sour Cream Pancakes

Adapted from Barefoot Contessa Family Style

I loved this recipe. I think bananas and pancakes make an amazing combination:) I will definitely make this again.

Ingredients:

1 1/4 cups whole wheat 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 large eggs

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

butter

2 ripe bananas, diced, plus extra for serving

maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt one tablespoon of butter in a large skillet over medium low heat until it bubbles. Ladle the pancake batter into the pan. 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.