Ingredients

• Scant 1/2 cup sour cream
• 1/3 cup pure maple syrup
• 3 tablespoons unsalted butter, cut into pieces
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes

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Instructions

1. Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
2. Make pancakes: Preheat oven to 200°F. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches. Serve pancakes with warm syrup.
3. Preheat oven to 200°F.
4. Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
5. Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
6. Serve pancakes with warm syrup.