Sour Cream Pancakes

It's the weekend, & around these parts that means pancake time.  This is my new favorite way to make pancakes.  They are rich, flavorful & hearty.  Four of these babies fill me right up!  They're perfect for my pascal of kiddos because I only have to make one batch.  Each kid eats about 3 pancakes & can't fit any more into their bellies.  Unlike traditional pancakes where each kid eats about ten & I'm standing over the stove flipping flapjacks for five hours out of my Saturday.  Try em, you'll like em!
Ingredients
1 cup sour cream
1 cup flour
2 tablespoons sugar
dash of cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla
1/3 cup milk
Directions
Mix sour cream, flour sugar, cinnamon, baking soda & salt until combined (don't mix too much, you don't want to overwork them).  In separate bowl whisk eggs & vanilla together.  Pour eggs into the sour cream mixture & stir gently until mostly combined.  Gently stir in the milk until its in batter form (don't worry about getting all the little lumps out).  Heat a large cast iron skillet or griddle over medium heat.  Pour in about a tablespoon of oil & coat the pan (I do this before each pan-full of pancakes to make the edges crispy & super good).  Now pour in batter to make 4 inch pancakes (about 1/4 cup at a time).  Cook for about one minute or until little bubbles start appearing & then flip & cook for 30 seconds-1 minute.  Enjoy!  Makes about 16 four inch pancakes.