3 eggs
1/2 c. sour cream
1 c. buttermilk
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. granulated sugar
1 1/2 c. all-purpose flour
2 tsp. double action baking powder

Beat the eggs with a rotary or electric beater until they are well mixed and frothy. While still beating, add the sour cream and 1/2 cup of the buttermilk. Continue to beat until the mixture is bubbly.

Mix the soda, salt, sugar, flour and baking powder together and sift twice. Gradually add them to the egg and buttermilk mixture, beating after each addition. Then, add the remaining 1/2 cup of buttermilk.

Bake in large sized pancakes on a hot, lightly greased griddle. Makes 1 dozen good-sized pancakes. Serves 6, allowing 2 pancakes per person.