Recipe Database
Banana Sour Cream Pancakes
Banana Sour Cream Pancakes
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 1/2 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (about 1/4 large lemon zested)
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

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.
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.


These Recipes were performed by Chef Fred and his #1 assistant Linda G. at the Kinsey Family Farm on 10-24-2009. Kevin J. (the Fatman) was at the microphone, Karen J. was at the boards keeping the show running right, while Chef Mike wandered around taking pictures. Deanne S. did a stint at cinematography and enjoyed the afternoon. We want to thank the Kinsey family for a wonderful day and a terrific experience.