Banana Sour Cream Pancakes

Caught without pancake mix again?  Never fear!  This quick recipe will save your Sunday morning breakfast.  It's simple enough that your kids could make it for Mother's Day breakfast.  (Hint, hint.)  And just in case you lack baking powder, as I did, I will give you a baking soda option as well. 

Banana Sour Cream Pancakes
Adapted from a recipe from Barefoot Contessa Family Style by Ina Garten
Makes about 16 3-inch pancakes

2 ripe bananas, diced, plus extra for serving
3/4 cup white flour
3/4 cup whole wheat pastry
3 Tbsps sugar
2 tsps baking powder (or 2/3 tsp baking soda)
1 1/2 tsps salt
1/2 cup sour cream
3/4 cup plus 1 Tbsp milk
2 large eggs
1 tsp pure vanilla extract

1 tsp grated lemon zest (optional)

butter or cooking spray

Sift together the flours, 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 briefly until combined. (Small lumps are okay.)

Melt 1 teaspoon of butter in a large skillet (or use cooking spray) over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 small pancakes. Top with 5 diced pieces of banana 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. Remove pancakes to a covered plate.  Re-grease the pan as necessary, and continue cooking batches of pancakes until all the batter is used.

Serve warm with extra sliced bananas, butter and maple syrup.