Ingredients: 

• 1 cup sour cream
• 2 cup buttermilk 
• 3 eggs
• 1 teaspoon salt 
• 2 teaspoon baking soda 
• 1 tablespoon granulated sugar 
• 1 tablespoon baking powder 
• 2-1/2 cup plain flour 
• 2 tablespoon margarine, melted 
• 1/2 cup pecans, chopped none
• Vegetable oil for cooking

Directions:

In a large bowl, sift the flour, baking powder, sugar, baking soda, and salt. In another large bowl beat eggs; then add buttermilk and sour cream until blended. Stir in the melted margarine and pecans. Beat in the flour mixture until well blended. Pour a small amount of vegetable oil in a heavy, large skillet; and heat to hot, but not smoking. Reduce heat to medium-hot; and pour off excess oil, leaving only a small film of oil in the skillet. Spoon batter on the skillet to make pancakes. Allow pancakes to lightly brown and set on 1 side before turning to cook the other side. When cooking the remaining batter, add only 2 or 3 drops of oil to the skillet for each cooking of the pancakes. Serve hot with blackberry or other fruit preserves, or syrup.