Banana Sour Cream Pancakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 2  bananas diced ripe for serving
• 2 extra large eggs 
• 1.5 cups flour 
• 1.5 teaspoons kosher salt 
• 1 teaspoon lemon zest grated
• 12 servings maple syrup pure
• 0.8 cup milk 
• 0.5 cup cup heavy whipping cream sour
• 3 tablespoons sugar 
• 12 servings butter unsalted
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• paper towels
• ladle
• whisk

Directions

1. Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest.
2. Add the wet ingredients to the dry ones, mixing only until combined.
3. 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.
4. Serve with sliced bananas, butter and maple syrup.