Sour Cream Pancakes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3/4 cup all-purpose flour 1/4 cup quick-cooking rolled oats 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup buttermilk 1 cup sour cream 1 egg 2 tablespoons unsalted butter, melted butter for pan
			In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well. In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Using a fork, beat until well blended. Add the buttermilk mixture to the flour mixture and mix well with the fork or a whisk to form a smooth batter. Place a griddle or large nonstick frying pan over medium-high heat. When a drop of water sprinkled on top skitters across the surface, add butter to grease the surface. For each pancake, pour about 1/4 cup of the batter onto the hot surface; do not crowd the surface. Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides are equally browned, 1-2 minutes longer. Transfer the pancakes to a platter and keep warm while you cook the remaining batter.