Instructions

Sift flour with baking powder, soda and salt. Combine sour cream and milk, stirring well.
In a large bowl of electric mixer, at high speed, beat eggs until light and fluffy. At low speed, alternately blend in flour mixture and sour cream mixture, beginning and ending with flour. Then blend in the melted butter.
Use a scant 1/4 cup of batter for each pancake. Cook until bubbles form on surface and edges become dry. Turn and cook 2 minutes longer, or until nicely browned on underside.