Banana Pancakes

At our wedding, we cut our cake to the song Banana Pancakes by Jack Johnson. I love that song!

Ok, all reminiscing aside, I played hookie from work today. Actually, it wasn't so I can go have fun, but instead so that I could offically change my name at the DMV and Social Security office. Since Joel had something to do this afternoon, we decided to have breakfast together. Rather than go out to a restaurant and spend extra money, I decided to make something at home. I found this from It came from the cookbook Barefoot Contessa Family Style. It didn't quite make the 12 that it said it would, but then again, our pancakes were pretty big. I was going to make the rest of them and put them in the freezer for quick breakfasts during the week, but Joel used the rest of the batter the next morning for breakfast for himself!

1 1/2 cups Flour
3 tablespoons Sugar
2 teaspoons Baking Powder
1 1/2 teaspoons Salt
1/2 cup Sour Cream
3/4 cup plus 1 tablespoon Milk
2 Eggs
1 teaspoon Vanilla Extract
1 teaspoon Grated Lemon Zest
2 Bananas, diced, plus extra for serving
Unsalted Butter
Pure Maple Syrup (we used Stonewall Kitchen Cinnamon Apple Syrup...yum)

In a bowl, mix 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 until combined.

Melt 1 tablespoon of butter in a skillet over medium-low heat until it bubbles. Ladle the batter into the pan and then add a rounded tablespoon of bananas over each pancake. Cook for 2-3 minutes on one side, until bubbles appear on the top and the bottom is nicely browned. Flip the pancakes and cook for about another minute, or until golden brown. Wipe out the pan, add more butter, and continue to cook pancakes until all the batter is used. Serve with sliced bananas, butter, and syrup.