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Ina Garten Banana Sour Cream Pancakes Recipe

Ina Garten Banana Sour Cream Pancakes Recipe

This Ina Garten Banana Sour Cream Pancakes Recipe is the answer. It makes the pancakes very light and tangy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

  • 1 1/2 cups of all-purpose flour.
  • 3 tablespoons of granulated white sugar.
  • 2 teaspoons of baking powder.
  • 1/2 teaspoon of baking soda.
  • 1/2 teaspoon of kosher salt.
  • 1/2 cup of sour cream full fat.
  • 3/4 cup of whole milk.
  • 2 large eggs room temperature.
  • 1 teaspoon of pure vanilla extract.
  • 2 ripe bananas diced very small.
  • 3 tablespoons of unsalted butter melted.

Instructions
 

Sift the dry base

  • Put flour, sugar, powder, soda, and salt together. Whisk them in a large bowl very well.

Mix the wet parts

  • In a small bowl, whisk eggs and milk. Add the sour cream and vanilla to this mix.

Combine the two bowls

  • Pour the wet mix into the dry flour. Stir until just combined but still a bit lumpy.

Add the melted butter

  • Pour the warm butter into the thick batter. Fold it in gently with a large spoon.

Fold in the fruit

  • Add the diced banana pieces to the bowl. Stir slowly so you do not mash the fruit.

Heat the griddle

  • Set your pan over a medium-low heat flame. Add a tiny bit of butter for the crust.

Pour the circles

  • Use a 1/4 cup measure to pour batter. Space them out so they have room to grow.

Watch for the bubbles

  • Wait for bubbles to cover the top surface. This takes about three minutes on the first side.

Flip and finish

  • Turn the pancake over with a quick motion. Cook for one more minute until golden brown.

Notes

  • Use full-fat sour cream: Do not use the light version. The fat makes the pancakes very tender and rich.
  • Room temperature eggs: Take your eggs out early. They mix much better into the milk and cream.
  • Do not overmix: Stop stirring when the flour disappears. Too much stirring makes the pancakes very tough.
  • Dice the bananas small: Small pieces spread out much better. This ensures fruit in every single bite you take.
  • Wipe the pan: Clean the griddle between every new batch. This prevents old butter from tasting bitter or burnt.
  • Add a zest: Grate a little lemon skin into batter. It brightens the flavor of the banana and cream.
Keyword Ina Garten Banana Sour Cream Pancakes Recipe