Banana Sour Cream Pancakes

1 1/2 cups flour

3 Tbsp sugar

2 tsp baking powder

1 1/2 tsp kosher salt

1/2 cup sour cream

3/4 cup plus 1 Tbsp milk

2 extra-large eggs

1 tsp pure vanilla extract

1 tsp grated lemon zest

unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

Stir 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 Tbsp 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. Distribute a rounded Tbsp of bananas on each pancake. Cook for 2 to 3 min. until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another min 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.