Banana Cream Pancakes Food

BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Steps:

• 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 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
• Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• Distribute a rounded tablespoon of bananas on each pancake.
• Cook 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 the batter is used.
• Serve with sliced bananas, butter, and maple syrup.
• **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.

BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
• Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
• Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

BANANA CREAM PANCAKES

Steps:

• For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
• In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
• Gradually whisk flour mixture into buttermilk mixture.
• Beat egg whites until stiff but not dry and gently fold into batter.
• Preheat oven to 250^F.
• In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
• Working in batches, drop batter by a 1/2 cup measure into the skillet.
• Immediately place 8 banana slices on top of each pancake.
• Cook until pancakes are light golden brown, about 3 minutes per side.
• Place cooked pancakes on baking sheet and keep warm.
• Continue until all pancakes are cooked.
• Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
• For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
• Cook over medium heat about 3 minutes until bananas are very soft.
• Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
• Discard remaining liquid.
• Puree until smooth.
• Chill until cold.
• Beat cream in a chilled medium bowl until stiff peaks form.
• Carefully, fold cream into banana puree.
• This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA SOUR CREAM PANCAKES

Steps:

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