Edna May's Sour Cream Pancakes

• 1 cup sour cream
• 7 tablespoons all purpose flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter
• Maple syrup

Warm up your griddle, iron skillet or frying pan at a medium heat. Get it nice and hot but not smoking.

In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).

In separate bowl, whisk the eggs and vanilla together

Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.

Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake

Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.

Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!