For me, pancakes are definitely a comfort food and a nice change from the usual fibery morning cereal. Yuck.
I only cook breakfast on the weekends, so it's rewarding and relaxing for me.
I put bananas in mine because I love them and like to add them to anything possible. And of course, this doesn't have to be for only one person - just multiply all the ingredients by the amount of people you're cooking for.
This makes three medium-size pancakes.
2 ½ tbs sour cream
2 tbs milk
¼ tsp baking soda
A splash of white vinegar
¼ tsp salt
1 tsp sugar
3 tbs flour
Some butter for the griddle
Combine the egg, sour cream, milk, salt and sugar in a bowl with a whisk. Then scoop the baking soda onto a spoon and pour just a bit of vinegar over the top so is fizzes and pour into the mixture – this will make the pancakes fluffy. Whisk. Add the flour. The consistency of the finished batter should be slightly thinner than that of a milkshake. If you feel it is too thin of thick, add more milk or flour.
Slice the banana into ¼ inch slices and set aside.
Place the griddle on medium-low heat and butter lightly, just to make sure the pancakes don’t stick. Ladle the batter onto the griddle, making three pancakes. Place 4-5 banana slices on the top of the pancakes while the batter is still liquid. You’ll know when to flip them when little air bubbles appear on the top of the pancakes which will happen after about 3 minutes of cooking. Flip once and cook the other side for 2-3 more minutes.I like to enjoy mine with lots of maple syrup and coffee. Bon appétit!