Banana Sour Cream Pancakes Recipes

Steps:

• Heat a skillet over medium heat and add some oil.
• Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
• In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
• Bake for 1 hour, until a toothpick inserted in center comes out clean.

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

Steps:

• Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
• Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
• Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

Steps:

• In a medium bowl, sift together flour, sugar, baking powder, and salt.
• In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
• Add the wet ingredients to the dry ones, mixing only until combined.
• In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
• Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
• Distribute 1/4 cup of sliced on pancakes.
• Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
• Flip the pancakes and the cook for another minute, until browned.
• Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
• Good garnished with bananas, butter, and maple syrup.

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, and salt.
• 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 (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• Distribute a rounded tablespoon of bananas on each pancake.
• Cook 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 the batter is used.
• Serve with sliced bananas, butter, and maple syrup.
• **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.