Banana Sour Cream Chocolate Chip Pancakes

This was the perfect breakfast for a rainy Sunday. It was the first time I've made pancakes from scratch, and they were awesome. The sour cream and banana made such a smooth, velvety texture.

Now I can't get Jack Johnson's song "Banana Pancakes" out of my head!

Banana Sour Cream Chocolate Chip Pancakes
Adapted from Barefoot Contessa

Ingredients:

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
Unsalted butter
2 ripe bananas, mashed, plus extra for serving
Pure maple syrup

Directions:

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and banana. 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. Sprinkle chocolate chips 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.

ZACH'S RATING - ****