Sour Milk Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the sour milk, beaten eggs, and oil until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together until just barely combined. The batter should be lumpy—don't overmix. (A few streaks of flour are perfectly fine. Overmixing leads to tough pancakes.)

Heat a cast iron skillet or griddle over medium heat. Lightly grease with butter or oil.

Pour batter by quarter-cups onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook until golden brown on the other side.

Serve immediately while hot.