Shall we discuss banana pancakes?

I think we shall. Banana pancake brunch has been one of our favorite weekend rituals over the past 6 years. Trust me, there is nothing better than lounging around on a saturday morning (usually post long run...ahem) making some comfort food, relaxing with the puppies and catching up on some reading. I recommend you treat yourself next Saturday to some yum.


Sour Cream Banana Pancakes (adapted from Ina Garten)
3/4 cups unbleached all-purpose flour
3/4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup light sour cream
3/4 cup nonfat milk
2 large eggs
1 teaspoon pure vanilla extract
2 ripe bananas, sliced

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, one egg, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined.

Here's a little trick for extra fluffy pancakes. Whisk the second of the two eggs in a separate small bowl and after it is white and stiff, add it to the bowl and mix in until just combined.



Melt a teaspoon or two of butter (I use butter flavored pam) in a large skillet over medium-low heat until it bubbles. I can't stress the medium-low heat enough. Any higher and the pancakes will burn and cook unevenly. Ladle the pancake batter into the pan a large ladle-ful at a time.

While the first side is cooking, lightly place the banana slices on the pancake.


Cook for 2 to 3 minutes, until tiny bubbles start to appear on top.


Flip the pancakes and then cook for another minute until browned.


Flip onto a plate and store in the oven, heated to the lowest temp possible while you continue cooking the rest. Wipe out the pan after each completed pancake and reheat the pan with butter to medium-low heat.


Serve with sliced bananas, butter and REAL PURE maple syrup.