BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Steps:

• 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 (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• Distribute a rounded tablespoon of bananas on each pancake.
• Cook 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 the batter is used.
• Serve with sliced bananas, butter, and maple syrup.
• **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.