Internet, I must profusely apologize.
I didn’t answer your question last night at 6.
I have a good reason.
And by life I mean that the girl and I sat down to eat supper watching Mentalist that we had DVR’d, and who wants to get up from the couch and answer a question when they are looking at this?
Obviously not me.
So, the answer to your question is that all of it is left except for 2 packages of the Snickers.
I see many of you didn’t think I had the will power, but I have to make it last till at least Feb. 14th, then it will all be replenished.
My dad’s mom grew up during the depression.
Frugality was the word of time.
When she got married and began having children of her own, she remained frugal.
She watered down ketchup.
She watered down orange juice.
She watered down pancake syrup.
Dad made us his breakfast of champions. One egg…fried, and 1 slice of toast….LIGHTLY buttered.
Sister and I rarely got pancakes, and when we did, they weren’t fluffy or thick.
They were more like thick crepes.
As I got older, I began to beg Dad to make them thicker please… please….. please because I really wanted my butter to sink into something and not melt into the tiny puddle of syrup that we were allotted.
Now that I am making my own pancakes, like these Sour Cream Banana pancakes that Karen of Something Sweet by Karen picked for today’s Barefoot Bloggers, I make them thick and fluffy.
Here at the house of Chocolate, we eat our pancakes like this…
- poke holes in your pancakes all over with a knife
- pour steaming hot syrup over the pancakes, so that it oozes into the holes
- slather at least 3 tbsp. of butter on them, making sure that the melting butter sinks into the holes as well
These Sour Cream Banana Pancakes were no exception.
Thick, fluffy, and slightly tangy.
Oh, they were so good.
So quick to throw together.
Wanna see how I did it?
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 ( I didn’t use the tbsp. of milk, I added a tbsp. of vanilla instead)
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest (didn’t have this, so it was omitted)
- Unsalted butter
- 2 ripe bananas, diced, plus extra for serving
- Pure maple syrup
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 (I used ghee here) 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 tablespoon of bananas 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 (ghee) to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
These pancakes are great for a brunch or a lazy Saturday morning.