¾ C ALL-PURPOSE FLOUR
¼ C. OATS
1 TBSP. SUGAR
1 TSP BAKING POWDER
½ TSP BAKING SODA
½ TSP CINNAMON
¼ TSP SALT
½ C BUTTERMILK
1 C SOUR CREAM
1 EGG, BEATEN
2 TBSP. MELTED BUTTER
SIFT ALL DRY INGREDIENTS TOGETHER. MIX BUTTERMILK, SOUR CREAM, EGG AND BUTTER TOGETHER AND GENTLY STIR INTO DRY MIXTURE. DO NOT OVERMIX, THERE WILL BE LUMPS. LET MIXTURE SET FOR 5-10 MINUTES. HEAT A GRIDDLE ON MEDIUM-HIGH HEAT. GREASE WITH BUTTER AND DROP BATTER BY ¼ CUP ONTO HOT GRIDDLE. WHEN BUBBLES FORM ON SURFACE OF PANCAKE, FLIP AND COOK UNTIL DONE. THE SECOND SIDE TAKES A MUCH SHORTER AMOUNT OF TIME. SERVE HOT WITH YOUR FAVORITE TOPPINGS.