2 c. sour cream, room temp.
4 eggs, room temp.
5 tbsp. cake flour
3 tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
Butter or vegetable oil

Mix sour cream, eggs, flour, sugar, baking soda and salt in blender or processor until smooth. Transfer batter to bowl. Cover and chill several hours or overnight.

Heat griddle or heavy large skillet. Brush with butter or oil. Spoon batter into skillet in dollar size rounds. Cook until bubbles appear on surface. Turn pancakes over and cook until golden brown. Serve hot with maple syrup, honey or jam.