Sour Cream Pancakes

This makes 12  4-inch pancakes; I got 8 that were closer to 5 inches

7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup

• 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.

Bon Appétit