Sunday Brunch: Sour-Cream Pancakes with Maple Sour-Cream Syrup

I have never had sour-cream pancakes before, but I must admit, I really loved them. They were fluffy, yet easily created the crispy buttery edges of the pancake that are my favorite. They did have a little bit of a different flavor, but in a good way. I could taste the sour cream a little bit. I also used light sour cream instead of regular that the recipe called for, and it seemed fine to me. 

I really liked the sour cream maple syrup. I was not so sure about that one, but it was really good, light and brought a nice flavor to my buttery pancakes. 

For pancakes:

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

Directions:

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 nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour 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.

For syrup:

1/2 cup sour cream

1/3 cup pure maple syrup

3 tablespoons unsalted butter, cut into pieces

Directions:
Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.