Fly-off-the-Plate Pancakes

Sift dry ingredients into a mixing bowl.

Combine beaten egg, milk and sour cream and add to dry ingredients, beating with slotted spoon or wire whisk.

Add cooled butter and beat until smooth.

Add a bit more milk if batter is too thick.

Drop by tablespoonfuls onto hot, lightly greased griddle.

Bake to a golden brown on one side and turn and finish baking.

May be used for breakfast or may be topped for a main dish with chicken a la king, creamed ham, dried beef, Newburg, egg slices in sherried cream sauce, etc.