Banana Pancakes
Ingredients:
- flour - 2 cups
- baking powder - 1 tsp
- baking soda - 1/2 tsp
- salt - 1/2 tsp
- cinnamon - 1/2 tsp
- buttermilk - 3/4 cup
- sour cream - 1/4 cup
- sugar - 3 T
- packed brown sugar - 3 T
- mahed overripe bananas - 1 1/2 cups (about 3)
- egg - 1
- vanilla extract - 1/2 tsp
- butter, melted - 4 T
- glaze --
- cream cheese, softened - 4 ounces
- butter, soft - 4 T
- powdered sugar - 1 1/2 cups
- milk - 6 T more or less (to reach desired consistency)
- vanilla extract - 1/2 tsp
Instructions:
Prepare pancakes -- In a bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture; set aside. In a second bowl, whisk together buttermilk, sour cream, sugar, brown sugar, bananas, egg, vanilla and butter. While whisking, pour buttermilk mixture into flour mixture, blend just until combined (batter will be slightly lumpy).
Heat griddle to 350 degrees, (butter griddle as necessary) pour a heaping 1/3 cup of batter onto griddle and slightly spread outward. Cook until bottom is golden brown (a lot of bubbles won't appear on top) flip, cook opposite side until golden brown. Serve warm with cream cheese glaze. If desired top with sliced bananas and chopped walnuts or pecans.
Prepare glaze -- In a bowl, blend together cream cheese and butter until well combine and fluffy, about 1 minutes. Add powdered sugar, milk and vanilla; mix until well combine, about 1 minute. Store in an airtight container in refrigerator.
