OPEN KITCHEN with NATHAN SCOTT
Banana-Sour Cream Pancakes
Topped with bananas and maple syrup, these pancakes are sure to become a breakfast favorite.
Makes 2 dozen
|1||cup all-purpose flour|
|2||tablespoons granulated sugar|
|1||teaspoon baking powder|
|½||teaspoon baking soda|
|½||teaspoon kosher salt|
|½||cup sour cream|
|2||tablespoons unsalted butter, melted, plus more for greasing|
|½||teaspoon pure vanilla extract|
|1||banana, peeled and diced, plus more sliced for garnishing|
|Maple syrup, for garnishing|
- Sift the flour, sugar, baking powder, baking soda, salt, and nutmeg into a mixing bowl. In a separate bowl, whisk together the milk, sour cream, egg, and melted butter. Stir in the vanilla extract. Pour the wet ingredients into the dry and stir together, mixing until just combined.
- Set a griddle pan or large cast-iron skillet over medium-high heat. Grease the griddle with some melted butter. Working in batches, use a 2-ounce ladle or a ¼-cup measure to pour the pancake batter onto the hot griddle, creating pools of batter that are about 2 inches apart. Sprinkle each pancake with some of the diced bananas.
- Cook, until the sides of the pancakes appear to be dry and the top is covered with small air bubbles, 2 to 3 minutes. Then, flip the pancakes over and continue to cook until the bottoms are golden brown, another 1 to 2 minutes. Remove the pancakes from the griddle and transfer to a warm serving platter. Regrease the griddle and continue making pancakes with any remaining batter. Serve with a drizzle of maple syrup and a few slices of banana.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen