Look familiar? A pancake version of the crepes I made before
I should probably purchase Ina Garten’s cookbook or something by now since it seems as if all I cook are her recipes. But after her snubbing of Jennifer Garner (I was the hugest Alias fan ever!) I can’t seem to find the will to shell out $20+ out of my pocket that’s only going to go into her already big fat piggybank (bolstered by her husband’s run on Wall St- betcha didn’t know that huh!!). I guess that’s what foodnetwork.com is for, eh? Free recipes at the convenience of a button.
So awhile back, I made these crepes and while they were awesome, I wanted something that was uh, not a crepe. I made pancakes. But what I really don’t like about pancakes is how full you get after eating that large stack (I still like the idea of stacking, just not the thickness of the stack) so I made my pancakes extra thin. Of course, the recipe still works for regular pancakes. Just pour more batter!
Ina Garten’s Banana Sour Cream Pancakes
Adapted from here (makes 6 pancakes)
- 1/2 cups flour
- 1 tablespoons sugar
- 1 teaspoons baking powder
- 1/2 teaspoons kosher salt
- 1/4 cup sour cream
- 1/4 cup milk
- 1 extra-large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- Unsalted butter
- 1 ripe bananas, diced, plus extra for serving
- MELTED CHOCOLATE, PEANUT BUTTER & HONEY
Sift together the dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest (I had none, so you can omit). 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 into the pan to make 3 or 4 pancakes. 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, drizzled melted chocolate, peanut butter, and honey. O h m y g o d. SO GOOD.