Banana Sour Cream Pancakes Food

BANANA SOUR CREAM PANCAKES

Banana Sour Cream Pancakes image

Make and share this Banana Sour Cream Pancakes recipe from Food.com.

Provided by Babs7

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup milk
1/2 cup sour cream
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest, grated
4 tablespoons butter
1 cup banana, sliced

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.

Nutrition Facts : Calories 480.2, Fat 22.7, SaturatedFat 13.1, Cholesterol 172.3, Sodium 1215.1, Carbohydrate 58.1, Fiber 2.3, Sugar 14.6, Protein 11.4

BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Barefoot Contessa's Banana Sour Cream Pancakes image

Make and share this Barefoot Contessa's Banana Sour Cream Pancakes recipe from Food.com.

Provided by Juenessa

Categories Breakfast

Time 31m

Yield 12 pancakes

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup milk, plus
1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
unsalted butter
2 ripe bananas, diced, plus extra for serving
pure maple syrup

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.

Nutrition Facts : Calories 130.5, Fat 3.6, SaturatedFat 1.8, Cholesterol 42, Sodium 308.1, Carbohydrate 20.9, Fiber 0.9, Sugar 6, Protein 3.7

TWO-INGREDIENT BANANA PANCAKES

Two-Ingredient Banana Pancakes image

Provided by Food Network

Categories main-dish

Time 5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

Vegetable oil, as needed
2 large eggs
1 ripe medium banana

Steps:

Heat a skillet over medium heat and add some oil.
Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.

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