This morning we had some friends over for these yummy pancakes with fruit and sausage. The recipe is straight from Ina Garten’s ‘Barefoot Contessa Family Style’ and the pancakes are especially good when left long enough to caramelize a bit – enjoy!
1 1/2 c. flour AND 3 T. sugar
2 t. baking powder AND 1 t. salt
1/2 c. sour cream
1 c. milk AND 2 eggs
1 t. EACH vanilla AND lemon zest (half a lemon)
2 or more diced/sliced bananas – plus more for serving if you’d like
In a large bowl, whisk together the 4 dry ingredients, and in a medium bowl, whisk together the sour cream, milk, eggs, vanilla and zest. Pour the wet into the dry and stir until just combined.
We used a large non-stick skillet and cooking spray (Ina Garten always uses butter), and sprayed between each batch. Heat the pan, spray or butter it and spoon maybe 1/4 cup blobs into the pan. Immediately drop about a tablespoon of diced bananas in the middle of each blob and allow to cook until you can see bubbles forming, 2 to 3 minutes. Flip each pancake and cook about 1 minute more until browned.
Lay cooked pancakes on a rack in the oven with the temperature at 200 until all of pancakes are done.
Serve with maple syrup and more cut up bananas or fruit.
- Category: Breakfast, Pancakes, Banana