Sour Cream Pancakes

I found this in the March 2007 Chatelaine magazine and the whole family loved it.

• Ready In: 31 mins
• Serves: 14-16

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 2  cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 1 1⁄2 cups milk
• 1  cup  regular sour cream or 1  cup light sour cream
• 1  teaspoon vanilla
•  butter or  margarine, for cooking pancakes
•  fresh blueberries (optional)
•  fresh raspberry (optional)

Directions

1. Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
2. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
3. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
4. Pour into flour mixture and stir just until mixed.
5. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
6. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
7. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.