Summertime makes me feel loved. We have wonderful friends who live all over the world and they come visit us! When we can we can, we visit them too. A few weeks ago, we went to the Oregon coast to visit some friends who came in from the east coast. A whole bunch of us, some assorted kiddos, and our dog had a wonderful time sharing a beach house, playing games, and eating and eating. In the morning, we made sour cream banana pancakes that everyone gobbled down. They are currently my guests-in-the-house go to breakfast. Delicious, sweet, vanillay and oh so good!
Sour Cream Banana Pancakes - from Ina Garten
Preheat oven to 250 to store cooked batches of pancakes
1 1/2 cups of flour
3 tablespoons of sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sour cream
3/4 cup + 1 tablespoon milk (I used whole milk)
2 teaspoons vanilla
2 ripe bananas chopped or mashed
In a small bowl, mix together flour, baking powder, salt and sugar. Set aside. In a larger bowl, mix together sour cream, milk, eggs, vanilla and chopped or mashed bananas.
Find an adorable helper, and let them stir. Mix everything together in the larger bowl and fold until just combined.
In a large cast iron skillet with a bit of butter, cook pancakes in batches. I like to store cooked pancakes on a cookie sheet in a low set oven.
We like these with a variety of toppings... some faves include butter and sugar, or peanut butter (obviously - this crowd lives on peanut butter) or the never-fail maple syrup. I'm not really a fan of maple syrup, but a dear friend of mine made vanilla infused sugar and with some butter, that's my fave!
I feel like it's been the summer of pancakes, but boy am I glad!!
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