Barefoot Contessas Banana Sour Cream Pancakes Recipes

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BAREFOOT CONTESSA'S BANANA SOUR CREAM PANCAKES

Steps:

• In a medium bowl, sift together the flour, sugar, baking powder, and salt.
• 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 in a large skillet over medium-low heat until it bubbles.
• Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
• Distribute a rounded tablespoon of bananas on each pancake.
• Cook 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 the batter is used.
• Serve with sliced bananas, butter, and maple syrup.
• **The pancakes will stay warm in a preheated 200-degree oven for 15 to 20 minutes.

TRI-BERRY OVEN PANCAKES

Steps:

• Preheat the oven to 425 degrees.
• Gently combine the berries and sugar in a small bowl and set aside while you make the pancakes. Place 4 (6- to 7-inch) individual gratin dishes on two sheet pans. Place 1 teaspoon of butter in each gratin dish and set aside.
• Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, orange zest, 2 tablespoons melted butter, and the salt and mix just until smooth. Whisk by hand if the mixture is lumpy.
• Place the gratin dishes in the oven for 3 minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Immediately divide the batter equally among the gratin dishes and bake for 12 to 14 minutes, until puffed and lightly browned. Divide the berries among the dishes, drizzle with maple syrup, dust with confectioners' sugar, and serve hot.

BANANA SOUR CREAM PANCAKES

Steps:

• In a medium bowl, sift together flour, sugar, baking powder, and salt.
• In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
• Add the wet ingredients to the dry ones, mixing only until combined.
• In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
• Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
• Distribute 1/4 cup of sliced on pancakes.
• Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
• Flip the pancakes and the cook for another minute, until browned.
• Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
• Good garnished with bananas, butter, and maple syrup.