Sour Cream Pancakes - cooking recipe

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)

Preparation

Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
Pour into flour mixture and stir just until mixed.
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.
Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.