Banana Pancakes

1 1/2 cups all-purpose 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 large eggs
1 teaspoon pure vanilla bean paste
1 teaspoon grated lemon zest

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Butter or use non cooking spray on a large skillet over medium-low heat. Ladle the pancake batter into the pan, I use about 1/4 cup for each pancake. Nestle a few slices 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 or spray to the pan, and continue cooking pancakes until all the batter is used. Serve garnished with sliced bananas, butter, and maple syrup, if desired.