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.

Pancakes

My aunt makes fantastic pancakes. She has a great recipe and unfortunately, I don't have it. I am hoping that will all change when I see her for Thanksgiving. In the meantime, I found this easy recipe on Recipezaar this weekend. It was simple to make and delicious. So, until Thanksgiving, I am going to enjoy making these pancakes.

Pancakes

2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt

Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir in the flour. Let sit at least 10 minutes while heating the pan. These will be high, but light and fluffy .

Apple Turnovers

Yum, yum, yum. Oh my goodness. Wow. My mouth just won't stop watering.

I made apple turnovers tonight, thanks to Anne over at Anne Strawberry who chose this month's Barefoot Bloggers bonus recipe. It was so easy to make that I will never buy frozen apple turnovers again. I only made four -- baked two and put two in the freezer for this weekend. Yep, I am a smart one. I am pleased with myself for thinking to do that.

My husband isn't a big turnover fan -- blasphemy, I say -- so I am going to share one with my son tomorrow morning.

Have I mentioned how glad I am that I joined Barefoot Bloggers? Ina's recipes are amazing. I am in love.

Apple Turnovers

from Ina Garten

1 teaspoon grated orange zest

3 tablespoons freshly squeezed orange juice1

1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)

3 tablespoons dried cherries

(1/4 Cup)3 tablespoons sugar, plus extra to sprinkle on top

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

(1/2 teaspoon)

1/8 teaspoon ground nutmeg (just a pinch)

Pinch kosher salt

1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice (I will cut mine a little bigger next time, around 1 inch, so they stay a little firmer when baking). Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed (about 25 minutes). Serve warm or at room temperature.

Apple Dumplings

Yum, yum, yum. I love these. They are delicious, easy to make and are gone in seconds. I can't tell you awesome these are. I found the recipe in a Rachel Ray Magazine and since butter and sugar are my two most favorite ingredients -- especially combined -- I decided this was just the recipe for me. You won't regret the calories, well maybe, but I still recommend them. Go buy some granny smith apples now!

Apple Dumplings

Flour, for dusting

One 8-ounce can crescent rolls

1 granny smith apple -- peeled, cored and cut into 8 wedges

1 stick (4 ounces) butter

3/4 cup brown sugar

1/2 teaspoon cinnamon

3/4 cup Mountain Dew

Preheat oven to 350 degrees. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up. Place the dumplings in an 8-inch square baking dish.

In a saucepan, melt the butter with the sugar and cinnamon over medium heat, stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.

The Breakfast of Champions!

For as long as I can remember cinnamon sugar toast has been a favorite breakfast treat. It's incredibly simple to make and it's always a hit in our household.

Cinnamon Sugar Toast

Bread Slices

Butter

Cinnamon Sugar

Sugar

Turn your oven on to broil. Put the slices of bread on a baking sheet. Spread the butter on the bread (I normally use squeeze butter). Cover with sugar and then top with cinnamon sugar. That's it. Put in the oven for a few minutes -- it will toast quick. Enjoy.