I was really hoping for pronounced sour cream and banana flavors but if I hadn't made these myself I wouldn't have known the sour cream was there. And the banana flavor was also non-existent, aside from the slices of banana on top. Don't get me wrong, these still tasted good, but for the effort of making pancakes from scratch I was hoping for better flavors. My batter was also a little thin and I didn't want to add more flour to thicken it up in case it threw off the other ratios.
I didn't realize just how many pancakes this would yield. I got about 24 medium-size pancakes. Thankfully pancakes freeze well so I have quite a few for another time.
Banana Sour Cream Pancakes
As seen on Jey of Cooking, slightly adapted from Ina Garten
Makes about 24 medium pancakes
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon nutmeg
1 1/2 teaspoons Kosher salt
1/3 cup sour cream
3/4 cup plus 1 tablespoon milk
2 eggs
1 teaspoon vanilla
Zest of 1 lemon
3 bananas, 2 diced, 1 sliced
Maple syrup, for serving
Combine flour, sugar, baking powder, nutmeg and salt. In a separate bowl, combine sour cream, milk, eggs, vanilla and lemon zest. Slowly add the dry mix to the wet ingredients and mix to combine, and then stir in bananas.
Melt butter in a skillet over medium heat. Spoon batter into the pan to make 3 or 4 pancakes and cook for 2-3 minutes. Flip and cook an additional minute. Continue, working in batches, until all batter is used.
Serve with sliced bananas and maple syrup.
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