Time: 20 min.
Complexity: easily
Quantity: 12 pancakes

Soft, fluffy, and moist, these banana pancakes boast a distinct lemon zest flavor that adds a unique touch. This dessert is sure to please both adults and children. It's also a great way to use up those overripe bananas that no one wants anymore.

Ingredients:

• 1.5 cups of flour
• 3 tablespoons fine sugar
• 2 tsp baking powder
• 1.5 tsp salt
• 1/2 cup sour cream
• 3/4 cup and 1 tbsp milk
• 2 very large eggs
• 1 tsp vanilla extract
• 1 teaspoon grated lemon zest
• Butter for frying and a little more for serving
• 2 ripe bananas, diced, plus extra for garnish
• Maple syrup

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, sugar, sour cream, milk, eggs, vanilla extract, lemon zest, butter, bananas, maple syrup

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Preparation:

Step 1
• Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla extract, and lemon zest. Add the liquid ingredients to the dry ingredients. Mix only until the dough is smooth.
Step 2
• In a large skillet over medium heat, melt 1 tablespoon of butter until foamy. Pour in the batter to make 3 or 4 pancakes. Spread 1 heaping tablespoon of bananas on each. Cook for 2 to 3 minutes, until the tops are bubbly and the bottoms are nicely browned. Flip and cook for another minute, or until golden brown. Wipe the skillet with a paper towel, add more butter, and continue cooking until the batter is gone. Serve with sliced ​​bananas, butter, and maple syrup.

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