Barefoot Contessa's Banana Sour Cream 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 milk, 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

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 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles.
Ladle the pancake batter (Ina uses a 1/4-cup measure to drop the batter into the pan) into the pan.
Distribute a rounded tablespoon of bananas on each pancake.
Cook 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 the batter is used.
Serve with sliced bananas, butter, and maple syrup.