Step 1

In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It’s ok to have small lumps of sour cream.

Step 2

Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.

Step 3

Melt about 1/2 tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.

Step 4

Ladle the batter into the skillet making 3-4 pancakes (about 1/4 cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.

Step 5

Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown.

Step 6

Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.

Step 7

Serve warm with maple syrup.