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Have you made your New Year’s resolutions yet?

Don’t roll your eyes and say you don’t make resolutions. There must be something you want to learn or do or be this year. Something that excites you. Resolve to do it. Conquer your fear of pie crust, grilling, deep-frying or bread-baking. Figure out the settings on your digital camera. Plant something. Have friends over more often. See all of this year’s Oscar-nominated movies. Master something. Take a class. Enter a contest. Get a professional massage. Seriously. Read a classic. Look up the countries mentioned on the news. Adopt a pet. Learn how to tie a tie or scarf. Try to go for a week without spending any money. Start a blog. Post something on YouTube. Go to all the local festivals in your area. Give someone a piƱata. Look for excuses to have fun.

One of my resolutions is to make a big breakfast every Saturday. Almost every morning, I have a bowl of cereal, but Saturday is special, because that’s the one day of the week I know Jeff and I can have breakfast together without any rushing around. Saturday is the day for omelets. Waffles. Maple bacon. French toast. Country ham. Cinnamon rolls. Homemade granola. Shrimp and grits. Sausage. Buttermilk biscuits. Eggs Benedict. Last Saturday, I made one of this month’s Barefoot Bloggers recipes: Banana and Sour Cream Pancakes.

Usually with pancakes, you strive for “light and fluffy,” but these are substantial. Not content to just be receptacles for butter and syrup, these pancakes are tangy and dense, with plenty of flavor from the vanilla, lemon zest and bananas. Pancakes that are actually cakey.

So, here are my resolutions: Look for any excuse to celebrate. Have friends over more often. Make a big breakfast with Jeff every Saturday. Master the art of fried chicken. Use the good china at least once a week. Take a daily walk with Henry the Wonderdog. Learn how to dress myself (with style, I’ve almost got a handle on the buttoning). Post every day. Cook through “The Lee Bros. Southern Cookbook.” And see more classic movies on the big screen at the Belcourt.

What are your New Year’s resolutions? Anything fun? I’m not above stealing.

Banana Sour Cream Pancakes

Adapted from Ina Garten’s “Barefoot Contessa Family Style”

Yield: 12 pancakes

  • 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
  1. In a medium bowl, sift together the flour, sugar, baking powder and salt.
  2. 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.
  3. 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.
  4. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used.
  5. Serve with sliced bananas, butter and maple syrup.

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