Thursday, January 8, 2009

Barefoot Bloggers: Banana Sour Cream Pancakes


Alright...I will admit it...I am a procrastinator. I've been bad...very bad and very busy and therefore waited till the very last minute to post my pancakes. I will admit that I actually made them for dinner and we just munched on them. But my fiance' will be having them for breakfast tomorrow which so that counts right?
As all of Ina's recipes are, this one was very good. I did however change one thing. I did not like the whole idea of just placing the bananas on the pancake while they cooked. So I decided to do a more gourmet version of this pancake. My take is Banana Fosters Sour Cream Pancakes. I took some sugar, butter, diced up bananas, Cognac and voila, you have pancakes that will make anyone happy. Now I completely understand that you would not want to serve this to your children, I promise the intention of this blog is not to booze up the kiddies. If serving this to kids, just take out the Cognac it will taste just as fabulous!

So here it is... very first Barefoot Bloggers post...I hope I made Ina proud!


Banana Sour Cream Pancakes

1 1/2 cups 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 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter

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. 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.

Banana's Foster Topping

2 ripe bananas, diced
1 stick butter
3 tablespoons sugar
1/4 cup Cognac
juice of 1/2 a lemon
1/2 a cup pecans, crushed


1. Place butter and sugar in saute pan and let it dissolve on medium heat.
2. Add bananas and cook for 2 minutes.
3. Add Cognac...if you are feeling a bit adventureous or want to impress guests go ahead and flambe: meaning tilt the pan to the flame a bit and your Cognac will cathch on fire. I promise this is sure to be a hit with everyone.
4. Turn off heat and add lemon juice.
5. Spoon over pancakes and add pecans.

2 comments:

Snow White said...

Beautiful blog site, congratulations! These sound wonderful and will ship this on to my stepdad, he will be thanking me for years. ;-)

Cheers

1freshstart said...

They look great! I love the bananas foster touch.

That chicken salad looks great too. I like mine with diced celery, carrots, shallots, garlic and a olive oil/balsamic dressing instead of mayo. Mayo actually makes me gag!

~Cat

PS: Welcome to the group!