Banana Sour Cream Pancakes

I made these for dinner tonight, and the girls really loved them. The bananas get caramelized, which is yummy if you like bananas! The recipe comes from Barefoot Contessa, on foodnetwork.com.

INGREDIENTS:

1 1/2 cups flour

1 1/2 teaspoons kosher salt

3 tablespoons sugar

1/2 cup sour cream

2 teaspoons baking powder

3/4 cup 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

DIRECTIONS:

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, 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 on 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, butter and maple syrup.