I don't really post about food often, but everytime I have made these lately I have had the urge to post the recipe . . . . and I finally gave in. So the 3 of you that read this blog can now make these also.
It is such an easy recipe, and a wonderful nutritious breakfast - they really don't need any topping and are great as leftovers just toasted up a bit. I can't really take full credit for the recipe. My sister made them for us once, and she got the recipe from the food network, but I have made a couple small changes that I think make them a little tastier.
Full recipe makes about 8 - 10 medium pancakes
Whisk together in a large bowl:
2 large eggs
3/4 C plus 1 Tbs milk
1/2 C sour cream (I use the full fat, organic kind, it give the pancakes a richer flavor)
1 tsp pure vanilla
1 tsp lemon zest
1 1/2 C flour
2 tsp baking powder
1 1/2 tsp salt
3 Tbs sugar (could use less with ripe bananas, or substitute honey or other sweetener)
Add dry ingredients to wet just until mixed.
Gently stir in 2 sliced bananas.
That is it! Easy and good!