Yes, I went there.
How could I not dust off my camera to take photos of these gems? Writing my VERY FIRST blog post on food isn’t all that shocking – but, this blog is about so much more – lifestyle, and fun of course! Regardless, I had to share with you my favorite meal of the day. Not to mention, this is a breakfast treat that make your taste buds scream for MORE! Seriously, who can resist the word cake when it comes to anything!? Chocolate cake, cheesecake, cupcake, pancake. Yes please!
I remember having my first pancake as a child and thinking, mom’s actually allowing me to eat this as the main part of my meal? Say whhhhhaaat!? I felt like I’d found the best of everything in the world. Something that resembled dessert for breakfast! Can’t you just picture yourself removing the top pancake off its glorious stack, and watching the steam rising from that warm and tasty second pancake….come on! Ya – you know what I’m talking about. Each pancake layer is just waiting to be buttered up, and then seriously slathered with some liquid gold – maple syrup. Seeing syrup slowly drip down pancakes rounded edges, it’s pure bliss!
My love of pancakes has definitely NOT changed. Around this house, it’s our Saturday morning ritual. I actually have a hard time falling asleep knowing that in the morning I’ll be whipping up a fresh homemade batch. Just the thought of seeing the batter bubble up on the griddle makes me giddy with anticipation. Around here, I’m the pancake maker, and Chris is the coffee maker. He knows exactly how I like my coffee, with foam…lots and lots of foam!
Back to those golden flat cakes in a pan. I absolutely love bananas, so when I came across this recipe, I knew it would be a winner. They’re fluffy, filling, and ridiculously tasty. I bet you’ll hoover two of them before you know it. This is one of my favourite, fail-safe, and go to pancake recipes. Their golden to perfection, and upon first bite you’ll see how soft and moist they are. And to boot, they’re immediately followed with an awesome, flavourful punch of banana.
All I can say about my not so secret keys to a successful pancake is…..drumroll please….patience, and low cooking temperatures! When I was younger, I used to think if the pan was hotter, then logically the pancake would simply cook faster. WRONG & FAIL! It would burn faster if anything. So after a few failed pancake attempts – the first being with my brother – honestly we had no idea what we were doing! Wanna know why? We fried them in a small pan of olive oil! So, as a result from our first pancake making adventure, we ate greasy, gross pancakes, AND were extremely sick the rest of the day – including our Grandpa who was brave enough to taste them, sorry Avô! Anyhow, aside from that epic fail, soon enough I realized the error of my ways! First of all, don’t fry them in olive oil, but more importantly, use med-low heat. Patience is also a major component; let those little bubbles tell you when it’s time to flip. Also, there’s nothing worse for a pancake then butter that’s left to burn in your pan, so clean that puppy up after each round!
Please, enjoy these pancakes! I hope you’ll start your own Saturday morning breakfast rituals. I know we love ours!
Banana Sour Cream Pancakes
Barefoot contessa | 2003 | Yield 12 pancakes
1 1/2 Cups flour
3 Tablesoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk (I used almond milk)
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
2 ripe bananas, diced, plus extra for serving Pure maple syrup
01 – Sift together the flour, sugar, baking powder, and salt.
02 – In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
03 – Add the wet ingredients to the dry ones, mixing only until combined.
04 – Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
05 – Ladle the pancake batter into the pan to make 3 or 4 pancakes.
06 – Distribute a rounded tablespoon of bananas on each pancake.
07 – Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
08 – Flip the pancakes and then cook for another minute until browned.
09 – Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
10 – Serve with sliced bananas, butter and maple syrup.
11 – Devour, & lick the plate clean!