Sour cream pancakes

These pancakes are very light and fluffy - totally worth the extra effort (and calories...)  Adapted from Smitten Kitchen.

Ingredients

(Makes about 8 pancakes)

7 Tall purpose flour
1 Tsugar
1 t baking soda
1/ 2 t salt
1 c sour cream/creme fraiche (can be combined with yogurt)
2 large eggs
1/2 t vanilla extract
Butter
Maple syrup (or perhaps some Cranberry Syrup)

Instructions

1) Stir the flour, sugar, baking soda and salt together in a medium bowl.
2) Stir sour cream, eggs, and vanilla in a smaller bowl.
3) Combine dry and wet mixtures, being careful not to overmix - it's okay if there are small lumps.
4) Heat at a large skillet over medium-low heat, and let it sit so that it gets hot enough to immediately melt some butter dropped into it.
5) Melt a small chunk of butter in the skillet, and pour small amounts of batter (about 1/4 c) into discreet pancakes (i.e. don't let them run into each other).
6) Cook for about 2 minutes on the first side, until bubbles appear all over the surface and you can shake the pancakes along the bottom of the skillet.
7) Flip carefully and cook another minute on the other side.
8) Remove from pan and wrap in tin foil or put into a warmed oven, then repeat with remaining batter.
Serve with maple syrup and banana slices.