weekend pancakes you'll want to make. always.

weekend pancakes you'll want to make. always.

For breakfast, I'm an egg person.


Scrambled eggs.

Fried Eggs.

Oh and lets not forget, poached eggs.

I'm an egg addict and we likely go through 3 dozen eggs a week in our house hold (before you judge, scrambled eggs alone for 3 is like 6-7 for a decent portion size).

But ever since we became parents and Grayson started eating solid foods, we quickly realized that we needed to spice things up a bit. Turns out, he LOVES pancakes. And the look he gives and the sound he makes when you pour some syrup on them in priceless.

I've made a fair share of pancakes in my life because I love trying out new recipes. It's one of the easiest brekkie's to make so long as you have a fruit, flour, sugar, eggs, milk, vanilla, and syrup. But one Sunday I was googling for recipes and I stumbled upon Ina Garten's Banana Sour Cream Pancakes. I wasn't sure about sour cream, but oh well. Here we go.

The result was amazing. I can't really describe it but the tartness from the sour cream, mixed with the melted butter in the pan and bananas to top them off was the perfect combination of flavours bursting your mouth.

To date, I've made these 3 times, so I figured it was finally worth sharing.

Couple things to note, I did cut back on the amount of salt a lot (I found that 1.5 tsp was a bit much) so I used approximately 1/2 tsp. But hey, if you're a salt junkie, I won't judge. You will love this recipe too.

Also, make sure you use butter on the pan to cook the pancakes. I even let the butter brown a bit before I added the batter. The flavour from this was amazing and felt that it kicked up the flavour just a notch or two:)


  • 1 1/2 cups flour

  • 3 tablespoons sugar

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons kosher salt (I used 1/2 tsp)

  • 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.

*Recipe adapted from Ina Garten's Barefoot Contessa Family Style, All Rights Reserved.

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