Sour cream pancakes

Two weekends ago, besides all the egg poaching, I also made pancakes from scratch. Would you believe that I have never done this before? Never, as in, my entire 29 years of life. Believe it. Out of the box is good enough, I used to think. But, with this one recipe for Sour Cream Pancakes, I feel like my pancake philosophy has been forever rocked.

Ingredients
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream 
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.