Monday, March 10, 2014

Happy Banana & Sour Cream Pancakes

Why did I name these "happy" pancakes? So no one would confuse them for ambivalent or depressed pancakes. Nobody wants those pancakes.

What makes me particularly happy about this recipe {other than the obvious - pancakes, hello} is that it's a great use for leftover bananas and sour cream. If I were to get all math-y and break things down, I'd say these pancakes cost a dollar. Maybe a dollar and change. Moral of the story, they're cheap. And cheap things make me feel happy. Like a room without a roof happy. Which I didn't even know was an appropriate gauge of happiness until Pharrell, and who I am to argue with the catchiest, jive-iest song of the year?

Happy Monday, friends.


2 c. Flour
1 c. Sour cream
2 c. Water
2 Overly ripe bananas, mashed up
2 Eggs
1/4 c. Sugar
2 t. Baking powder
1 t. Baking soda
1 t. Vanilla
1/2 t. kosher salt? {The question mark is because, truthfully, I measured in pinches. Just taste until it seems right. Sorry.}
1 Stick unsalted butter for cooking
Maple syrup and unsalted butter to serve


You probably know how to make pancakes. If not, no judgement here. See below:

In a large bowl, whisk the flour, sour cream, water, bananas, eggs, sugar, baking soda, baking powder, vanilla, and salt together until smooth. {There will be still be lumps from the the bananas.}

Heat a large skillet or griddle pan to medium high heat. Melt a half tablespoon to one tablespoon of butter to the pan, and pour the batter into the pan one to two ladles. When the batter is flecked with lots of little bubbles, flip the pancake{s} and cook for another minute or two until the other side is golden brown. Keep pouring and flipping until you've got a big stack of happy flap jacks.

1 comment:

  1. Okay hi. I am loving your blog--your layout is so cute and I've just spent the last half hour surfing all of your recipes, which all sound amazing! I especially love the name ;) Plus, I LOVE PANCAKES!! These look amazing--two thumbs up!! :)