I love the recipe I use for these German style sour cream pancakes. I used to do them from scratch, but I now use bisquick.
12 heaping Tbsp Bisquick
12 Heaping Tbsp Sour Cream
6 large eggs
1 tsp sugar
Pinch of salt
Milk to thin, if needed.
Wisk all ingredients together in large bowl. Let stand for 1/2 hour. Heat griddle/large skillet over medium heat. I prefer non-stick. Use a paper towel to wipe a thin layer of canola/vegitable oil in the pan as it heats, being careful not to burn your self. Using the method you prefer, pour batter into skillet. Wisk well right before you start to pour. You'll know when to flip. These things are so light, they might just start floating out of the pan!
Be careful, you might find yourself eating more of these than you would other pancakes.