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Sour-Cream Pancakes with Sour-Cream Maple Syrup

['Scant 1/2 cup sour cream', '1/3 cup pure maple syrup', '3 tablespoons unsalted butter, cut into pieces', '1 cup all-purpose flour', '1 tablespoon sugar', '1 teaspoon baking soda', '1/2 teaspoon salt', '1/2 cup sour cream', '1/2 cup whole milk', '1 large egg', '2 tablespoons unsalted butter', 'melted', 'plus additional for cooking pancakes']

Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.
Preheat oven to 200°F.
Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 tablespoons), then whisk into flour mixture.
Brush a 12-inch nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven. Lightly butter skillet between batches.
Serve pancakes with warm syrup.

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