These really are delicious and light! The recipe is originally from the Cotton Country cookbook.
2 cups milk
1/4 cup sour cream
2 cups flour
2 T. sugar
2 T. baking powder
1/2 t. salt
4 T. melted butter, cooled
Beat ingredients together until smooth.
If batter seems too thin, add a little more flour.
If too thick, add a little more milk.
Drop approximately 1/4-1/3 cup batter on a
preheated griddle which has been sprayed with
nonstick coating. When bubbles form, turn the
pancakes. If desired, sprinkle on ingredients such as
chocolate chips, cream cheese, blueberries, shredded cheese, bananas, pecans or coconut before turning.
The batter recipe stores well overnight. Finished pancakes can be frozen and reheated.
Makes about 24 pancakes.