Rev: Barefoot Contessa Banana Pancakes

[sweetpea]

I ran a search for a review on this, i really did, but no luck! so here goes...i made these for bkft this a.m. and they were fantastic! i like plain or blueberry pancakes so this was branching out in the pancake area for me--it's from her family style cookbook and i don't have it here but if anyone wants it i can post it when i get home. They use sour cream --i replaced with red. fat sour cream and they were great--no other fat in them besides an egg which could be subbed. Even DH got up at 6 a.m. to eat them with me! We thought they were a little too salty so i would cut back on the kosher salt next time but otherwise--fantastic and fluffy!

[Lrimerman]

Sounds good, maybe I will try them for DH and myself in the morning for our anniversary. I find that almost all Barefoot Contessa recipes are too heavy on the salt. I usually omit in her recipes, or add a pinch if their are no ingredients that add sodium as well.

Thanks for the review,

Lisa

[lonetree1353]

Sweetpea could you please post the recipe. Thank you so much.

Maureen

[mbeth]

I can vouch for these: they are delicious! Lemony, too. Here's the recipe.

Banana Sour Cream Pancakes
1 1/2 c. flour
3 T. sugar
2 t. baking powder
1 1/2 t. kosher salt
1/2 c. sour cream
3/4 c. plus I T. milk
2 extra-large eggs
1 t. vanilla
1 t. grated lemon zest
Unsated butter
2 ripe bananas, dices, plus extra for serving
Pure maple syrup

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 T. of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2-3 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.

[honeygirl1971]

DBF would love these. Thanks for posting the review, sweetpea, and the recipe, mbeth. :)

[aquinas_chris]

Sounds great... I have VERY ripe bananas, but I may wait for the next batch to ripen.

C<><

[sweetpea]

Thank you mbeth for posting the recipe--took me longer to get to the board once i got home! much appreciated!

[sweetpea]

Just wanted to update everyone--I had another craving for pancakes to I made this recipe AGAIN this a.m. but with fresh blueberries instead and i added a little cinnamon to the batter since i didn't have any lemons for the zest at home; i used regular salt rather than kosher salt and i only used about 1/2 tsp (i halved the recipe--so use a whole teaspoon for whole batch)--maybe a little less and it was perfect! enjoy!

[aquinas_chris]

Okay, I made these this morning, too. Very fluffy and very tasty. I, too, switched to regular table salt and only used about a half, maybe a 1/4 tsp, for a whole batch.

I also added some chopped pecans and mini choc. chips to some of the pancakes.

I didn't really notice the lemon zest all that much, so if you don't have it on hand, don't worry about it.

Thanks for the recipe, mbeth!

Christina<><