Wash hands. In a large bowl, sift together the flour, sugar, baking powder, kosher salt, and cinnamon. Set aside. In another bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ingredients and mix only until combined. Melt 1 tbsp. of butter in a nonstick saute pan or griddle over medium heat until the butter bubbles. Ladle 4 oz. of the pancake batter into the hot pan. Place 2 oz. of bananas atop each pancake. Cook for 2 to 4 minutes, until bubbles appear and the underside is browned. Flip the pancake and cook for an additional minute, until browned. Serve with warm maple syrup and top with more sliced bananas.
Yield: 24 servings (2 pancakes each)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 126 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 36mg||11 %|
|Sodium 184.6mg||6 %|
|Potassium 46.8mg||1 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 29.5g|
|Protein 4.3g||6 %|
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Calories per serving: 266
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