BB: Banana Sour Cream Pancakes

These pancakes were delicious and I can't wait to make them again this weekend. I love introducing my son to so many new taste and guessing whether or not he will even put the fork to his mouth. He loved these and asked for more -- yep, that made me smile like you wouldn't believe.

Since I have some extra sour cream, can anyone guess what I am going to make for breakfast on Sunday. Anyone, anyone?

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 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

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.