Adapted from Ina Garten's Banana Sour Cream Pancakes, Barefoot Contessa Family Style
Yields 12 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 (can substitute Greek yogurt)
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
1 cup of berries, diced, plus extra for serving (I use blackberries)
Cinnamon (optional)
Honey or Agave Nectar

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. Melt enough butter to cover bottom of skillet. Over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas and berries on each pancake. If you like cinnamon, sprinkle a little on top.

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 whatever you like on top...sliced bananas, berries, honey, agave nectar or pure maple syrup.