"Makin' Banana Pancakes"

When my husband I were getting married, we had awful school schedules (yes, we got married mid semester, and mid college for that matter, like crazy people). I had an early "weeding out" science class at 6:40 followed by statistics. I was done for the day by nine and my then-fiance didn't have any classes until noon! In an effort to find precious time together, I would stop by his house after my class, typically bang on his window to wake him up, and then make him waffles for breakfast. We would eat and enjoy some time together before he headed off to class and I went to work. We continued our "Waffle Thursday" (not Wednesday, haha) which meant waffles, pancakes, or French toast, until I started working full time. Now, whenever we have one of these foods we enjoy "Waffle Thursday", even on different days of the week. My ringtone for my tall man also happens to be "Making Banana Pancakes" by Jack Johnson which reminds me of our tradition. So when I heard Ina's Banana Sour Cream Pancakes were this week's Barefoot Bloggers' choice, I sang Jack Johnson's wonderful song in my head and busted out my favorite pancake pan.

Not only are these fast, they feature staple ingredients that don't necessitate a trip to the store (unlike many of Ina's other recipes that I adore). The sour cream provides a nice tang, the lemon zest gives freshness, and the flavor and texture of the bananas is wonderful. I slipped in a little whole wheat flour and no one was the wiser. Topped with a little butter and syrup, these are great any time of day. Try my Grandma's quick (and cheap) syrup if you still get yours out of a plastic container shaped like a Grandma.

Banana Sour Cream Pancakes
adapted from Ina Garten

1 cup flour
1/2 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 large eggs (Ina, I love you, but I'm not going to buy extra large eggs just for you)
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Maple syrup (recipe below)

Sift together the flour, 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 only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas 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. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Irene's Maple Syrup
2 cups Sugar
2 cups Water
1/2 cup Dark Karo Syrup
1 teaspoon Maple extract
1 teaspoon Vanilla

Combine all ingredients in sauce pan, place over medium-high heat, and bring to a boil. Boil for five minutes and serve over pancakes. Store leftovers in a screw-top glass jar for a few weeks (reheat in the microwave or on the stove).