(recipe from Smitten Kitchen, adapted from The Pioneer Woman Cooks)
7 Tbsp. all purpose flour
1 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 large eggs
1/2 tsp. vanilla extract
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda, and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it's okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.
(Again, not vegan: I wanted to use up the sour cream and butter remaining from my peach tart on a new recipe... A bit of a treat for myself in the morning! I didn't have enough sour cream, but swapped in some coconut milk to make up the difference, to no ill effect. These are odd, eggy pancakes, but pancakes nonetheless, and delicious. I also added a few tablespoons of wheat germ that I wanted to get rid of, making them a bit toothy.)
Makes 12 4-inch pancakes, 8 5-inch pancakes, or so.