Adapted from the Barefoot Contessa (Ina Garten)
Don’t you wish you were Jeffrey Garten so you could spend your weekends puttering around your Hamptons mansion with Ina? I do. And if I were Jeffrey, I’d have Ina make me these pancakes every Saturday. We’d sit in the garden, draped in cosy blankets, stuffing our faces and admiring the rose garden.
- 1 1/2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/2 cup sour cream
- 3/4 cup of milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- unsalted butter
- 2-3 ripe bananas, diced
- maple syrup
Heat the oven to 100°C (200°F) for keeping the pancakes warm after they cook.
Mix the flour, sugar, baking powder and salt together in a big bowl. In another bowl, whisk the sour cream, milk, eggs, vanilla and lemon zest. Pour the wet ingredients into the dry, mixing until just combined (over-mixing makes heavy pancakes).
Melt a little butter in a non-stick pan over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make as many pancakes as will fit with space to flip them. Top each pancake with a tablespoon of diced bananas. Cook for 2-3 minutes until the tops start to bubble and the bottoms are nicely browned. Flip the pancakes and cook for another minute or so, until they are browned on the bottom. Transfer the pancakes onto an oven-proof plate and place in the oven. Wipe the pan with a paper towel (to remove any burning butter) and start again. Repeat until the batter is done.
Serve with any remaining bananas, maple syrup and hot coffee.