Sour-Cream Pancakes

Sour-Cream Pancakes

Makes 9 (4-inch) Pancakes

1 cup sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup dairy sour cream
½ cup milk
2 eggs
3 tablespoons butter or margarine, melted

Sift flour with baking powder, soda, and salt.  Combine sour cream and milk, stirring well.
In large bowl of electric mixer, at high speed, beat eggs until light and fluffy.
At low speed, alternately blend in flour mixture and sour-cream mixture, beginning and ending with flour.  Then blend in melted butter.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water on hot griddle; water should roll off in drops.
Use a scant ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter and Strawberry Sauce.