Sour Cream Pancakes with fruit
You might want to start with a double batch of these pancakes, they are that good. I do not use lemon zest in the batter if I'm making chocolate chip pancakes with this batter.
¾ cup milk
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups flour
3 T. granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon grated lemon zest
1 banana sliced or other fruit
Unsalted butter for greasing pan
Maple syrup for serving
In a large bowl add milk, sour cream, eggs and vanilla. Whisk until combined.
In a separate bowl sift together the flour, sugar, baking powder, salt and lemon zest. Add the dry ingredients to the wet ones, mixing until combined. It is okay to have some small clumps.
Heat griddle or pan and melt 1 T. butter over medium heat. Pour the pancake batter and top each pancake with sliced banana or other fruit (blueberries and bananas). Cook for 2-3 min until small bubbles appear on the top and flip until the other side is cooked and lightly browned.
Serve with butter and syrup. Add more fruit if that’s what you like.