Recipe: Banana & sour cream hotcakes
Ingredients
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1/2 tsp salt
1/8 tsp cinnamon
1 cup ripe mashed bananas (2-3 medium)
2 tsp lemon juice
1 egg, separated
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla extract
3 Tbsp unsalted butter, melted
Instructions
In a large mixing bowl, combine flour, baking powder, baking soda, sugar, salt, and cinnamon.
In a medium mixing bowl or food processor fitted with steel blade, combine bananas, lemon juice, egg yolk, sour cream, milk, vanilla, and melted butter.
Make a well in the dry ingredients and add banana mixture. Whip egg white until soft peaks form. Gently fold into batter until just a few traces of egg white remain. Don’t overmix.
Heat a heavy cast-iron frypan or griddle; coat with a little vegetable oil. When hot enough for a few drops of water to dance on the surface, spoon a scant 1/4 cup batter into pan for each hotcake. Cook on first side until they are puffed, full of bubbles, and look dry around the edges. Then turn and cook 1 minute on the other side, or until cooked through.
Remove and keep warm until all hotcakes are cooked.
CulinaryTradition: USA (General)
My friends and I have taken a 2-week break from our community cooking plan, and I sure do miss it! Here’s a recipe I made last go-round that was a big hit. The only downside was that I didn’t make enough! I’ve had the recipe since back in my newlywed days, it’s a definite keeper!
(This is not my picture, so don’t be too impressed
April 16th, 2009 | 
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