Split Pea Soup

After making split pea soup several times now, and modifying it each time with what I had on hand, I have finally come to the point where I LOVE it...

2 thick slices of applewood bacon (chopped roughly)
1 large onion (chopped large)
8 cups water
1 lb. dried split peas
1 tsp. dried thyme
1/2 tsp. crushed dried rosemary
3 garlic cloves
1 tsp. salt
3 large carrots
1 pkg. carving board ham (diced)
salt and pepper to taste

Brown bacon in dutch oven. Add onion and allow to saute for a few minutes. Add water, peas, thyme, rosemary, cloves, and salt. Cover and bring to a simmer for 60 min. Add carrots and simmer for additional 35 minutes. Remove from heat, and puree using an immersion blender. Add ham and return to heat for about 10 minutes. Salt and pepper to taste. Make 8-10 servings (or more).

Bacon and Cilantro Potato Salad

This "recipe" was introduced to me by a good friend, Doug Roode. As you can tell by the recipe, it is not so much a recipe. I have tried my hand at it once, and I will tell you, it was AWESOME. Only thing I can say is be careful with the cilantro as it is easy to get a little heavy-handed with it.

Potatoes - as many as you need. Usually I use red with the skins left on. I chop them into small pieces and coat them in olive oil, minced garlic (like in the jar from the produce section) and some sea salt and pepper. Then I roast them in the oven until golden brown. I admit, that I cheated on the one you had at Tracy's and used pre-cut "Hash brown" style frozen potatoes from the freezer section of the grocery store. It eliminated the cutting etc because I was rushed.

While the potatoes are cooking - Chop and fry a pound of thick cut bacon until crispy... remove bacon to a paper towel to sit and crisp - reserve the grease in the pan.

Add to the rendered bacon fat 1-2 sweet onions very thinly chopped and cook until caramelized. I also add about a tbsp of sugar to the onion to help sweeten them and get a really nice rich brown color.

In a food processor combine 1 bunch of fresh cilantro, mayonnaise, salt, pepper, and additional garlic (if desired) and whip together until the cilantro is finely chopped and incorporated into the mayo. Add the bacon, onion and renderings from the pan and pulse a few times to incorporate it as well.

At this point I play with the seasoning (add a little more sugar, salt, etc to alter the taste slightly) It is best if this can be done the day before and let the whole thing hang out over night so the flavors have a chance to hang out, mingle, and get to know each other a bit before it is served, but it is still good with minimal mingling time.

Whole Grain Waffles

• My sister in law sent me to this recipe at AllRecipes. It is super yummy. I have modified the oil/applesauce slightly to decrease the total oil in the recipe. It is absolutely divine. Make it even better with a bit of warm fruit syrup (I made it myself on the stove using frozen berries, a touch of water, a touch of cornstarch, and just a couple of tablespoons of sugar).
• 
  
• 2 eggs, beaten
• 1 3/4 cups skim milk
• 2T cup canola oil
• 1/4 + 2T cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions:

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Buttery Bread Machine Rolls

Ingredients

• 1 cup warm milk ( 70 to 80 degrees F.)
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. In bread machine pan, put all ingredients in order suggested by manufacturer.
2. Select dough setting.
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide dough into 24 portions.
5. Shape dough into balls.
6. Place in a greased 13 inch by 9 inch baking pan.
7. Cover and let rise in a warm place for 15 minutes.
8. Bake at 375 degrees for 13-16 minutes or until golden brown.

Pumpkin Whoopie Pies w/maple cream cheese filling

OMG- these just might be the BEST pumpkin recipe ever... even better than the pumpkin bars with cinnamon cream cheese frosting. These are seriously deadly! I found them here: Brown-Eyed Baker and have already made them twice- not once, TWICE (in just two weeks- less really). The filling made enough for both batches for me (you may use more than I do though).

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Egg Casserole- Brunch for a Bunch

Brunch For A Bunch presented by The Bayberry Inn Bed & Breakfast

1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk
*May substitute sausage with ham

Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers. Bake at 350 degrees for about 50 minutes*.

*If preparing the night before allow longer cook time due to the chill from the refrigerator. Serves 8 to 10

This is the yummiest and the best breakfast egg casserole! Also, it is super easy! Easily serves 8-10, maybe more if you have a yummy fruit side dish. Enjoy!

Coreen's Yummy Whole Wheat Pizza Crust

1 1/4 cup water

1 tsp salt

2 T olive oil

2 T honey

3 cups whole wheat flour

1 1/2 tsp yeast

Layer ingredients as listed in bread machine and use dough cycle!

Pumpkin Bars with Cinnamon-Cream Cheese Frosting

This is such a yummy recipe- adapted from Paula Deen with minimal changes.

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 3/4 tsp. cinnamon
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon and mix again. Spread on cooled pumpkin bars.

Notes: these pumpkin bars are truly fantastic! I remember they needed to bake longer than the recipe indicated. Next time I make them, I will update the post with a more accurate baking time, but remember to ensure they are baked completely before removing from the oven. I promise these will be a big hit at your next fall gathering!

No Bake Cookies

• Ingredients:
• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup chunky peanut butter
• 3 cups quick cooking oats

Directions:

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Creme Brulee

Mom's Creme Brulee (so easy, yet so elegant)

8 egg yolks
1/3 cup sugar (plus more for caramelized crust)
2 cups heavy cream
1 1/2 tsp. vanilla

Preheat oven to 300 degrees. Prepare a water bath in a jelly roll pan or 2 9x13 baking dishes (use paper towels to line bottom and wet down the bottom). Whisk together egg yolks and sugar until sugar is dissolved and a thick, pale yellow mixture is formed. Whisk in cream and vanilla. Pour mixture into 6 ramekins and place them in jelly roll pan. Fill with water bath with water until the water reaches half way up the ramekins. Bake for 40-50 minutes. Allow to fully cool in water bath then remove and refrigerate. Just before serving, sprinkle sugar liberally on top of each brulee. Torch sugar to caramelize. Enjoy!

Notes: if you don't have a torch, I suggest you invest in one- you can often find them at TJMaxx or Home Goods for less than 15 dollars. Totally worth the investment! If not, I have heard you can place these under the broiler- only downfall is that your custard with get warm quickly in the oven. You will be the star of the dinner party if you torch these at the table!

Basic Quiche

This is a great basic quiche recipe~ I have altered my quiche recipe to the point it no longer looks like the one I found years ago, and I couldn't tell you where I found that one anyway.

1 pie crust (I use the pillsbury roll-out)
4 eggs
1 can evaporated milk (use the Vitamin D not the skim milk~ big difference)
1 cup (ish) shredded cheese
Salt and Pepper
1 tsp. dried herbs
Veggies, meat, tomatoes, or anything your heart desires. (see suggestions below)

Preheat oven to 375 degrees. Roll out pie crust in a 9 inch pie plate. Spread out veggies and/or meat evenly in the bottom of the pie shell. Top with about 1/2 the cheese (one generous handful). Sprinkle liberally with salt, pepper, and herbs. Whisk together eggs and evaporated milk, pour into shell. Top with remainder of cheese and any other veggies. Bake for 45-50 minutes or until a knife comes out clean.

Suggested fillings: this quiche has turned out great with anything I put in it. Bacon bits can be added to any of the suggestions below for a little extra flavor. Be creative!

• Ham and cheese~ use about 1 cup of diced ham~ this tastes good with thyme.
• Tomato and Feta~ use about 3 small plum or Roma tomatoes and a mild white cheese such as mozzarella. Then top it off with about 1/2 cup feta. Tomato rounds look pretty when arranged on top. (Spinach is also good in this. Use one 10 oz. box of chopped spinach thawed and squeezed out of all water)
• Garden~ use any veggies you have: I love to use zucchini or summer squash~ good with herbs de Provence or thyme. Careful not to have to much moisture in the various veggie combinations.

Pesto-Crusted Tilapia

Pesto-Crusted Tilapia For Two
My very own

Ingredients:
2 Tilapia Filets
2-3 T pesto
1/4 cup bread crumbs (plain or seasoned- either will work fine)

Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray and lay filets on the sheet. Mix together pesto and bread crumbs to form a thick paste. Spread the pesto crumbs over the tilapia, packing it down. Use up all the crumbs. Bake for 10-15 min. until fish is opaque and flakes with a fork. Enjoy!

Notes: since I made mention of this in my last post, I thought I should include it as well. This is a creation I made based on the flavors and topping on a salmon dish at Bravo when I worked there. I never measure anything for this dish~ sometimes I have more crust than others, but I always look for a thick grainy paste. It is delicious!

"Joy's" Almond Crusted Tilapia

Almond-Crusted Tilapia
Adapted From Good Housekeeping

Ingredients:
2 lemons
1 tablespoon(s) olive oil
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
4 (6 ounces each) tilapia fillets
1/4 cup(s) sliced natural almonds

Directions:
Preheat oven to 425 degrees. Grate the zest of about 1 1/2 lemons. Cut the remaining half lemon into 4 wedges. Mix the zest, juice, oil, salt, and pepper in a small bowl. Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down, in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.

Notes: anyone who knows me well knows I swear by my pesto-crusted tilapia. It is one of my go-to dishes (I keep tilapia in my freezer nearly always). Anyhow, this summer (2009) during our family trip to the Outer Banks, my sister made this dish, and I must say, it might be a second go to dish using tilapia at my house. I haven't made it yet, but I think it will be on the menu plan next week. Enjoy!

Chocolate Peanut Butter Silk Pie

Ritz Carlton's 'Falling in love' cream pie (Chocolate peanut butter silk pie)
Published at http://www.suntimes.com/recipes/pies/452183,apie070207.recipe

CRUST:
1½ cups finely ground chocolate graham cracker crumbs (Chocolate Teddy Grahams work well)
1/3 cup sugar
6 tablespoons unsalted butter, melted

GANACHE:
½ cup semi-sweet chocolate, chopped
½ cup heavy cream

PEANUT BUTTER SILK FILLING:
1 cup heavy whipping cream
1½ cups cream cheese, slightly softened
3/4 cup sugar
1½ teaspoons vanilla extract
1 cup peanut butter

GARNISH
2 Reese's Peanut Butter Cups

For crust: Combine graham cracker crumbs and sugar. Add melted butter; mix to combine. Press evenly into 9-inch pie tin. Bake at 350 degrees for 6 minutes; allow to cool.
For ganache: Place chocolate in bowl and set aside. Warm cream to just below a boil and pour over chopped chocolate. Whisk to combine and melt chocolate until mixture is smooth.
Pour approximately 2/3 of ganache on bottom of cooled pie crust; chill until ready to fill.
For peanut butter silk filling: Whip heavy cream to medium-firm; set aside. In mixer with the paddle attachment, cream the cream cheese and sugar, scraping down the bowl and paddle as necessary. When mixture is smooth, add vanilla extract and mix to combine. Add peanut butter; paddle until incorporated and fluffy, again scraping down the bowl and paddle as necessary. Remove from mixer and fold in whipped cream by hand with a spatula.

To garnish, spread into chilled pie shell; smooth the top. Drizzle remaining ganache on top of pie.
Cut peanut butter cups into triangles. Arrange on top.

Chill pie until set.

Marjorie Hyland, The Ritz-Carlton Chicago

Notes: Okay, so this may be one of the most indulgent desserts one could ever find. I was googling chocolate peanut butter cream pies and looking for what I have had at restaurants a few times as a peanut butter ice box pie (and other names). Anyhow, I found this and it looked good. Good is an understatement, it is amazing. Process Notes: instead of just using triangles to garnish, I crushed about 4-6 reese's cups and topped the pie with them following it with the drizzle of ganache- over-indulgent, maybe, but if you have come this far, why not take it just a step further! Enjoy!

Coconut Macaroons- Yum Yum

BAKER'S® ONE BOWL Coconut Macaroons found on All Recipes

INGREDIENTS:
1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

DIRECTIONS:
Preheat oven to 325 degrees. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Line a baking sheet with parchament paper. Spray with Pam Baking Spray. Using a cookie scoop, drop packed coconut mixture on to cookie sheet (about 1 1/2 tablespoons). Bake for 25 minutes, rotating cookie sheet after 15 minutes. Cool on baking sheet for 3-5 minutes then remove from baking sheets to wire racks. Cool completely.

The Bestest Oatmeal Chocolate Chip Cookie

Oatmeal Chocolate Chip Cookies (found at Baking Bites)
(adapted from The Frog Commissary Cookbook)

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 cups oats (rolled or "quick," but not "instant")
1 3/4 cups chocolate chips

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. Add baking soda, baking powder, and salt; mix until well incorporated. Add flour and mix until just incorporated. Mix in oats and chocolate chips at a low speed. Refridgerate the dough for at least 30 minutes. Preheat oven to 350 degrees and line baking sheet with parchament paper. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 12-14 minutes, until golden brown at the edges and light golden at the center. Keep extra dough in fridge while baking. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely. Makes 4 dozen.

Notes: I googled oatmeal chocolate chip cookies today and found these with the claim to be the best, and they are~ oh my gosh, they are to die for! I made a few alterations to the recipe provided at Baking Bites (mainly adding a little extra oatmeal and just a few less chocolate chips~ adjustments made in the above recipe). I used margarine because I was out of butter~ turned out great! Alain would agree~ these are amazingly good (he ate four from the first batch). BAKING NOTE: these look a little shiny on top when they are finished baking~ even though they look not-quite-done, they are. Go with the golden brown edges as your telling point. These are no joke~ be prepared to eat quite a few (with a glass of milk ready).

Cap City Diner's Chipotle Cheddar Mashed Potatoes

Chipotle Cheddar Mashed Potatoes from Cap City Diner in Columbus, Ohio

6 lbs. potatoes, peeled
2 cups milk
3/4 lb. butter, softened.
1 Tbsp Salt and Pepper
1 cup Yellow Cheddar*
1 Tbsp Chipolte pepper

Boil spuds until fork tender. While boiling, mix together salt, pepper, and chipolte pepper in a small dish. Drain spuds, mix in standing mixer or mash by hand, slowly adding butter, milk, and Cheddar until there are no lumps. Then slowly add in seasoning to taste.

Notes: Cap City is the one restaurant I ALWAYS visit when I go back to Ohio (even if I am only there for a short weekend). All of their food is amazing, but I love these potatoes! I never add the full seasoning as I think they get a little too spicy. Usually, I use about 1/2 to 2/3 of them after they are mixed. I have used both the pre-shredded cheese you can buy and block cheese that I shredded myself; the block cheddar shredded just for these melts in a little easier, but both work just fine if you allow it to fully melt in. Enjoy!

Banana Crunch Muffins~ Barefoot Contessa on the Food Network

Banana Crunch Muffins
Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Found on the Food Network

Ingredients:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions:
Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Notes: These muffins are absolutely delicious. However, they do take a bit of time to mix up and require a lot of ingredients. So, save these for a special occasion. I haven't made these in quite a long while and can't quite remember how many standard muffins they make, but I know it is quite a few. Enjoy!

Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe

Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe
From the Food Network

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows

Directions:
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans.

Spiced Pecans
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.

Notes: before going to Asheville for the first time, I watched Rachael Ray's $40 a day in Asheville, NC. In fact, I taped it so I could prepare myself to visit as many of the same places while I was there. Both of the two places I tried, Tupelo Honey Cafe and Picnic's, we amazingly good. However, I had no idea I could reproduce these pancakes nearly perfectly everytime. They are so good. In fact, I have never found anyone who didn't like these~ even people who hate sweet potatoes find these to be simply divine. Enjoy!

Banana Sour Cream Pancakes from Something Sweet By Karen

Banana Sour Cream Pancakes from Something Sweet By Karen
Cookbook: 2003’s Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Back to School

Ingredients:
1 1/2 cups 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 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

Directions: 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.

Notes: the idea of sour cream in pancakes made me really unsure, but the pics that were posted on Something Sweet by Karen's blog made these pancakes and must try. Boy was I glad, they were AMAZING! Absolutely perfect~ wonderfully moist with great flavor~ super yummy. Just note, this is not a huge batch of pancakes. It will only serve a few people (around four tops). Enjoy!