You probably want a blinis recipe then.

Try the King Arthur Flour site. I've used several different pancake recipes out of KAF cookbooks and they're all excellent. There's one that's got a lot of dairy in it that is just toothsome. You might also want to consider using a bit of sourdough starter in the batter to help you achieve the taste you want.

Here is how I do it, lazy crazy way:

Mix 1/2 pancake batter with 1/2 box lemon cake mix.

Fluffy, lemony pancakes in a minute.

dcarch

2 cups of flour
4 teaspoons of baking powder
1 tsp baking soda
1/4 cup veggie oil
1/2 tsp salt
2 eggs well beaten
1 3/4 cups buttermilk
Mix dry ingredients....stir in the oil adn the eggs and add buttermilk. You may want to add a little more buttermilk if you like thinner pancakes.
Pour onto a hot griddle....and there you go!

Tangy and sour is what my father used to make with sour milk. They were also wonderfully fluffy. Nowadays that's hard to do because the way they treat the milk, so I've been led to understand, makes it go from sweet to moldy without ever going sour. Good alternatives are cultured buttermilk or yoghurt, though you can sometimes find purposefully soured milk in ethnic groceries, or take your chances with raw milk and let it go sour yourself.

Oh, I second cloudy_Christine's! It's the only one I ever make and have been making since the 60's. Great recipe, and if you replace the small amount of flour with a non gluten replacement, it's great for people who must be gluten free. I've also put blueberries in the batter.

So glad someone else knows that old, wonderful cookbook.

I make kefir, and am always looking for ways to use it up. Pancakes made with kefir are incredibly light and fluffy.

Jasdip, thanks! I was wondering if kefir would do it. :)

Cloudy, I made your recipe yesterday in the waffle iron and they were great! So glad to have a pancake/waffle recipe that uses sour cream/yogurt. I often have lots of sour cream leftover from events I cook for and this is a perfect way to use it up without making cakes, which I don't need.

Wow, that's good to know, Bumblebeez. I wouldn't have thought the recipe would work in a waffle iron, because the pancakes are delicate and not held together by gluten.

They were delicate but held together fine. I did use the one half cup of flour, I used white lily ap.

If you want a tang without cultured dairy, or just if you need a non-dairy version, you can do sourdough. My sourdough pancakes don't use any dairy -- the waffle variation calls for butter. I've reduced the amount of butter successfully but have not subbed a different fat.