1 c. flour, sifted
1/4 tsp. salt
1 tbsp. sugar
1 tbsp. baking powder
1 egg
1 c. milk
2 rounded tbsp. sour cream
2 tbsp. melted butter, cooled

Resift flour with dry ingredients into a mixing bowl. Beat together egg, milk and sour cream. Stir into flour mixture. Add melted butter and beat with a slotted spoon or whisk until smooth.

Drop a small spoonful on a hot griddle. If too thick add more milk, 1 tablespoon at a time. Yields: 10 to 12 pancakes. This recipe easily doubles and stores well overnight.