Why pancakes? Because Lent is a time of abstinence and therefore Shrove Tuesday is looked upon as your last chance to dive in, indulge and enjoy all those foods you are not permitted to eat during Lent. Pancakes are one of those indulgences as they contain fat, butter and eggs; none of which are allowed during Lent.
My daughter attends a Catholic school and today they are celebrating Pancake Tuesday with a pancake lunch. If you knew my daughter personally you would know that she likes to go all out on festive occasions, today being no different. What that means is pancakes for all 3 meals. This morning though was a cheat. She had EGGOs as I slept in a bit and Dad was in charge of breakfast. Lunch is being handled by the school and you guessed it - Pancakes are on the cafeteria menu.
So this leaves me handling dinner. Lucky for me I have all the ingredients I need. I have strawberries, pure maple syrup, whipping cream and all the must-haves to make my fave pancake recipe: Ina Garten's Sour Cream pancakes.
I have tried alot of pancake recipes and none compare to Ina's version. These are thick, light and rise up like clouds. It is the addition of sour cream that makes these "da bomb". If you haven't tried them yet, then you MUST and today is a great day for you to do so !
The recipe was originally featured in the Barefoot Contessa Family Style cookbook. I have this book and I cherish it. When the pages are dog-eared and stuck together with butter, there is flour caking up in the creases, the cover is a bit torn... well you know it is very well used and dearly loved.
I top the pancakes with macerated strawberries, maple syrup and a dollop of vanilla-infused whipped cream for the crowning glory. For side dish choices I like ham, bacon, sausage - all 3 work very well.
So go ahead and indulge tonight with a pancake dinner. You deserve it!
RECIPE as posted on the Food NetworkBanana Sour Cream Pancakes*
*Feel free to omit the bananas if you want to - I do. The only other alteration I do is add 1/4 tsp of cinnamon to the batter.
- 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
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 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 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 to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.