Banana Sour Cream Pancakes

About Banana Sour Cream Pancakes

Ingredients

• Ripe bananas as required
• Sour cream 1 cup
• Refined flour (maida) 210 gms
• Baking powder 1 tsp
• Salt 1 tsp
• Eggs, broken 2
• Butter 100 gms
• Castor sugar 3 tbsps
• Vanilla essence 1 tsp
• Lemon juice 1 tbsp
• Lemon zest, grated 1 tsp
• Milk 190 mls
• Butter for cooking
• Maple syrup for drizzling
• Raisins for sprinkling

How to Make Banana Sour Cream Pancakes (Stepwise Photos)

Method

1. Take refined flour in a sieve, add baking powder and salt and sift into a mixing bowl.
2. Take the eggs in another mixing bowl and beat them well with an electric hand blender.
3. Add sour cream, butter and castor sugar and continue to beat with the hand blender. Add vanilla essence, lemon juice and lemon zest and continue to beat with the hand blender.
4. Add the flour mixture and mix well. Add milk and mix well. Beat with the hand blender till the batter is smooth.
5. Heat a little butter in a non-stick pan, spread a ladle of batter and cook on medium heat.
6. Peel and finely dice the bananas. Once the underside is golden, spread some pieces on the pancake and flip it and cook the other side similarly.
7. Make more pancakes in the same way.
8. Keep them on serving plates, drizzle maple syrup over them, sprinkle some raisins and serve.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps