Egg Pancakes

1. 1

   Beat eggs with sour cream.

2. 2

   Add flour and salt and stir until smooth.

3. 3

   (Batter should be consistency of thick cream.)

4. 4

   Melt 1 teaspoon of butter in skillet on high heat.

5. 5

   When hot, turn to medium.

6. 6

   Pour in enough batter (2 or 3 tablespoons) to cover bottom of skillet, tilting pan to spread batter in a thin layer. Brown pancakes on one side (about 1 minute); turn and brown on the other side.

7. 7

   Roll up pancakes and put aside.

8. 8

   Heat maple syrup in skillet.

9. 9

   Add butter and let it melt.

10. 10

    After all pancakes are done, place in syrup-butter mixture to reheat.

No additional tips available.