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Banana Sour Cream Pancakes

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“Great banana flavor! This is a recipe adapted from an Ina Garten (Barefoot Contessa) cookbook.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, sift together flour, sugar, baking powder, and salt.
  2. In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
  3. Add the wet ingredients to the dry ones, mixing only until combined.
  4. In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
  5. Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
  6. Distribute 1/4 cup of sliced on pancakes.
  7. Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
  8. Flip the pancakes and the cook for another minute, until browned.
  9. Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
  10. Good garnished with bananas, butter, and maple syrup.

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