1.) Sift together the dry ingredients (flour, sugar, baking powder, and salt) - I just mixed them together with a fork, it worked fine.
2.) Mix together the wet ingredients (sour cream, milk, eggs, vanilla, bananas).
3.) Add the wet ingredients to the dry ingredients; mix as little as possible to combine. Lumps are ok!
4.) Making sure your pans are hot enough and (very) lightly oiled, cook the pancakes, and enjoy!
Pre-heat the pan; use a little oil spread over the pan with a paper towel. Optionally, a little butter can add a nice flavor, but don't use too much. The pancakes should cook in around 3 minutes per side; they don't bubble as much as normal pancakes because of the banana mixed in.
I doubled the original recipe and modified it a bit; feel free to cut the ingredients in half if you're making less, but we have a big (and hungry ;) ) family.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 294 (37%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||44 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 744.9mg||229 %|
|Sodium 6081mg||210 %|
|Potassium 701.9mg||18 %|
|Total Carbohydrate 105g||31 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 100.9g|
|Protein 30.7g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 805
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