"Pretty much the best pancakes ever, compliments of my husband's grandmother Edna Mae. I love the texture because it's lighter than regular pancakes and they don't make you feel so stuffed!"
1 c. Sour Cream
7 tbsp. All-purpose Flour
2 tbsp. Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
2 whole Large Eggs
1/2 tsp. Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.