Put an iron skillet or griddle over medium low heat. Heat to get it nice and hot. Put the sour cream in a medium bowl. Dump in the flour, sugar, baking soda and salt.
Stir together very gently. Stop short of the mixture being totally mixed. You want the pancakes to have some interesting texture.
Whisk the eggs in another bowl. Add the vanilla and stir to mix. Pour the egg mixture into the sour cream/flour mixture
Stir together gently. Don’t worry about the mixture being totally mixed; a little white and yellow swirling is fine.
Melt about a tablespoon of butter in skillet. Pour batter into skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes then flip pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter. Stack the pancakes as high on a plate as your appetite dictates. Top with plenty of butter and maple syrup. Makes about twelve 4 inch pancakes.