This week, my beloved moved in. To celebrate this, I had planned some special breakfasts for us this weekend, like irish soda bread and lemon-poppy ricotta pancakes. Since I used all of the ricotta in last night’s pasta (oops :)), and I didn’t quite have the time for the bread, this morning I made some of these fluffly little babies.
Holy banana nut pancakes.
Whole Wheat Banana Nut Sour Cream Pancakes
Makes 8-10 pancakes
Recipe by Just the Tip / Inspired by Ina Garten
Here’s what I used:
- 1 1/2 cups whole wheat flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 cup sour cream
- 3/4 cup plus 1 tablespoon milk
- 2 extra-large eggs
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 2 ripe bananas, diced
- maple syrup
Here’s what I did:
- 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 in a large skillet over medium-low heat until it bubbles. Using a 1/4 cup measure, scoop the batter into the pan to make 3 or 4 pancakes. Distribute some banana and nuts 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.