Sour Cream Pancakes

These are some delicious pancakes I made recently. Now I have made pancakes many-a-time, but hands down, my favorite recipe so far. Also, if you halve the recipe, it will have slight egg-y taste as it is hard to only use half an egg.

Sour Cream Pancakes: Makes 6 5" cakes

7 tbsp flour

1 tbsp sugar (I used Splenda with great results)

1 tsp baking soda

1/2 tsp salt

1 cup sour cream*

1 egg

1/2 vanilla

1-2 tsp oil (double if using stainless steel or cast iron)

Combine flour, sugar, baking soda, and salt. Then fold in sour cream just until combined. Separately, beat egg and vanilla; then add to sour cream batter. Stir just until combined and somewhat smooth. (This will be a thick batter and slightly lumpy.) Heat pan and oil on medium heat. Drop one spoonful--a gravy ladle works perfectly--into the heated pan. Once cake begins to bubble all over, flip. Let cook about 1 minute each side. Plate, dollop of butter, syrup, and enjoy!!

*I only had 3/4 cup sour cream so I substituted with 1/4 cup evaporated milk and still came out great.