Banana Sour Cream Pancakes

Over the past few months, I have been making more of an effort to cook/bake from scratch.  I finally tried this recipe from Barefoot Contessa the other night (after a few pancake flops) and I can honestly say, I will not be making pancakes from a mix ever again.  They were so delicious and filling;  we were still talking about how amazing they were hours later.  I did make a few without the bananas, and I can't wait to try them with blueberries!

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (I left this out)
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. 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.* Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter, and maple syrup.

*I used an electric griddle and didn't bother to grease it and they came out perfect;  make sure you do wipe the griddle down between batches though, so the banana that is left behind doesn't keep cooking!