4 Large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
shortening to grease the griddle
This recipe was featured in today's New York Times. It turned out really nice for a Sunday breakfast.
Combine all of the ingredients (except chortening) and refrigerate 1 hour or overnight.
Whisk batter again and drop onto hot greased griddle 1 tablespoon at a time.
Batter should spread into a 3" circle. When bubbles form on the top of the cake, flip and cook slightly on the second side.
The center of the cake whould remain creamy and custard-like. Serve with fresh berries and a light syrup-I chose Blackberries.