Preheat oven to low (200 degrees).

Whisk together flour, sugar, baking soda, and salt into bowl. Whisk together sour cream, milk, egg and melted butter (2 T.), then whisk into flour mixture.

Brush a large nonstick skillet with melted butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 C. 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. Serve with warm syrup.

Syrup:

Heat all ingredients in small saucepan over medium-low heat, stirring occasionally, until butter has melted.