Banana Sour Cream Pancakes (Barefoot Contessa)

1.5 c. flour
3 TBSP sugar
2 tsp. baking powder
1.5 tsp. kosher salt
1/2 c. sour cream
3/4 c. plus 1 TBSP milk
2 extra- large egs
1 tsp. vanilloa extract
1 tsp. 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 another bowl, combine the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet with dry, mixing ONLY until combined. Melt butter in a large skillet over medium low heat until it bubbles. Ladle the pancake batter into the pan to make 3 to 4 pancakes. Distribute a rounded TBSP of diced banana on each pancake. Cook for a couple minutes until bubbles appear on top and the underside is nicely browned. Flip, and then cook until other side is just barely brown. Wipe out the pan with a paper towel, add butter, and continue with the rest of batter. Serve with sliced banana's, maple syrup, powdered sugar, etc.