Sour cream pancakes with Suzette sauce

These sour cream pancakes are lovingly drizzled with our Suzette sauce, in all its buttery and citrusy perfection. Ideal for a weekend brunch or special occasion breakfast, this recipe will have you drooling in delight!
Sour cream pancakes with Suzette sauce


Suzette sauce


1.For Suzette sauce, bring juice, sugar and liqueur to a simmer in a large frying pan, stirring until sugar dissolves. Add butter a piece at a time, whisking to incorporate between additions. Stir in sea salt flakes and simmer until thickened to a syrup consistency (4-5 minutes). Add mandarin slices and keep warm.
2.Whisk buttermilk, sour cream, egg and vanilla in a large bowl to combine. Stir flour, sugar, baking powder, baking soda and sea salt in a separate bowl to combine. Gently fold flour mixture into buttermilk mixture until a lumpy batter forms – for light and fluffy pancakes, it’s crucial that the batter remains lumpy.
3.Heat a large frying pan over medium-low heat. Add just enough clarified butter to cover the base, then add one-third-cupfuls of batter (do not spread batter) and cook, turning once and adjusting heat as needed, until pancakes are puffed and golden brown (2-3 minutes each side). Dust pancakes with icing sugar and serve with Suzette sauce and dollops of mascarpone.

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