As you all know, I love Sunday brunch! One of my favorite things to do is try new recipes at home on Sundays with my husband and my son. This past weekend, we went back to an old favorite but changed it up a bit. This recipe is from Ina Garten and is supposed to be made with bananas. However, peaches are in season and my mother-in-law just brought us a fresh bunch of them (with which I also made homemade baby food for the little guy). I’m terrible and don’t eat a ton of fruit, but my husband is our in-house expert and said these were great with the peaches.
The original recipe is below, along with our modification:
• 1 1/2 cups 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
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving (we used about 3 peaches, peeled and sliced)
• Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, 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 to make 3 or 4 pancakes. 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.
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