I realized the other day that I don’t yet have any meal traditions. Growing up, my family always had pizza on Thursday nights and always had cereal for dinner on Sunday nights. And it never got old. There was comfort in those traditions. I’m also realizing that it was part genius on my mother’s part, because that was two nights of the week that she didn’t have to figure out what she was going to make for supper. As I’m now a busy, career-woman, I appreciate that aspect quite a bit.
So on a whim, I announced to my husband that one such tradition will be pancake of the month. If my favorite breakfast restaurant can have a pancake of the month, then so can I! Besides, I’m tired of making the same pancake recipe every time I make breakfast-for-dinner (which is at least twice a month). 🙂
So last night, to be a bit spontaneous and to begin my new tradition, I made Banana Sour Cream Pancakes from the Barefoot Contessa.
They came out super fluffy and — since the bananas were chopped and sprinkled onto the pancakes while they were cooking — there was just the perfect touch of banana… without being too over-powering. (The bananas caramelized a bit, and when topped with New England maple syrup, it was the perfect combination of fluffiness and ooey, gooey yumminess).
Barefoot Contessa, you did good. You did real good!
Barefoot Contessa’s Banana Sour Cream Pancakes
(Found online at www.foodnetwork.com)
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (I added a scant 1 teaspoon of salt instead)
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
unsalted butter (or nonstick coking spray)
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. (I used nonstick cooking spray instead). Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas over 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. Continue with remaining batter. Serve with sliced bananas, butter, and maple syrup.