I finally mustered the courage to join a group of food bloggers and I've decided to join the Barefoot Bloggers. They are " an [extra]ordinary group of cookers and bakers with a love of all things Ina."
I will join them in testing and (hopefully) retesting recipes of the Barefoot Contessa, Ina Garten.
Karen of Something Sweet By Karen chose Banana Sour Cream Pancakes as our first challenge.
(recipe courtesy of Ina Garten, FN)
1 ½ c all-purpose flour
3 tbsp sugar (i used 4 tbsp of sugar)
2 tsp baking powder
1 ½ tsp kosher salt (i used 1 tsp salt)
½ c sour cream
¾ c plus 1 tbsp milk
2 extra-large eggs (i used 2 large eggs)
1 tsp pure vanilla extract
1 tsp grated lemon zest
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
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.
Having said that, I think that this recipe is a keeper and hey if you don't care for bananas, you can use other fruits in season.