Sour Cream Pancakes

• 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)

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.

butter, flour, sugar, baking powder, salt, eggs, milk, regular sour cream, vanilla, butter, fresh blueberries, fresh raspberry

Taken from www.food.com/recipe/sour-cream-pancakes-216256 (may not work)