Egg Pancakes - cooking recipe

Ingredients

4 eggs
1 (8 oz.) carton sour cream
3/4 c. flour
1/4 tsp. salt
1 c. maple syrup
1/4 c. butter

Preparation

Beat eggs with sour cream.
Add flour and salt and stir until smooth.
(Batter should be consistency of thick cream.)
Melt 1 teaspoon of butter in skillet on high heat.
When hot, turn to medium.
Pour in enough batter (2 or 3 tablespoons) to cover bottom of skillet, tilting pan to spread batter in a thin layer. Brown pancakes on one side (about 1 minute); turn and brown on the other side.
Roll up pancakes and put aside.
Heat maple syrup in skillet.
Add butter and let it melt.
After all pancakes are done, place in syrup-butter mixture to reheat.
Makes 8 or 9 (8-inch) pancakes.