Breakfast

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
4
25M

Ingredients

Suzette sauce

Method

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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