Baaa-nana Pancakes!

This is sooo obberly sad that I've neglected all my food fans. There's good x-z reasons that I've been MIA say a'hem for waaaay too long - but this is besides the point. Let's get to the good stuff - GRUB! I've been goin' crazznizzle for the past month making food up the wazoo. I do this whole "plan your meals to the T thang" for 3 months. It's saving my life... I should surriusly share how I do it bc it makes my grocery bill a whole whapping $30-50 a week! No lie!

But here are the goodies that said Good Morning to loverbuns and mwah yesterdee!

Ingredients
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
1 cup milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
butter for the pan
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

*Want to switch it up a bit? Try blueberries next time...

Directions
Sift together all the dry ingredients: the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ones: sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing just until combined (over mixing will make the pancakes dry and tough).

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle (1/4 cup) the pancake batter into the pan to make 3 or 4 pancakes. Distribute several sliced 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.