You know those mornings where you wake up and by 8am, life just seems a bit too overwhelming? Yeah… I’m having one of those days today. I’ll explain more when I know more, but for now if you could please just send good thoughts out to the universe for my brother, we would greatly appreciate it.
Sitting down this morning to a plate of warm, fragrant, Sour Cream Banana Pancakes helped. There is something about starting your day off with food that fills your house with the aroma of fresh baked goods that just makes you feel good. As I was cooking this morning, stirring the batter, pouring out the pancakes onto the hot skillet, my mind escaped to mornings growing up. A smile crossed my face as I shared with my kids how when I was little, the first “sacrificial” pancake of the batch was always given to our collie dog.
Pancakes are emotional for me and evoke childhood memories like no other food can. Today, I really needed the comfort of childhood and I found it sitting at our breakfast table, eating pancakes.
Recipe: Banana Sour Cream Pancakes
- 1 1/2 cups flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoon Kosher salt
- 1/2 cup sour cream (I used Green Valley Organics)
- 3/4 cup skim milk
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 teaspoon orange zest
- 1 large, ripe banana, mashed
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, mashed bananas and orange zest.
- Slowly combine the wet and dry ingredients, stirring until a moist batter forms (batter will be slightly lumpy).
- Melt 1 tablespoon of butter into a large skillet over medium-high heat.
- Ladle the pancake batter into the pan to make 3 pancakes.
- Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned
- Flip and cook for another minute until pancake is golden brown. Remove from skillet and serve warm with butter and maple syrup.