Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup milk
1/2 cup sour cream
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest, grated
4 tablespoons butter
1 cup bananas, sliced

Directions:
In a medium bowl, sift together flour, sugar, paking powder, and salt.
In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
Add the wet ingredients to the dry ones, mixing only until combined.
In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
Laddle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
Distribute 1/4 cup of sliced on pancakes.
Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
Flip the pancakes and the cook for another minute, until browned.
Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
Good garnished with bananas, butter, and maple syrup.