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!

  • 25 mins preparation
  • Serves 4
  • Print


  • 235 ml buttermilk
  • 210 g sour cream
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/3 cup plain flour
  • 1/2 cup caster sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Clarified butter, for frying
  • Icing sugar and mascarpone, to serve
Suzette sauce
  • 1/2 cup mandarin juice
  • 75 g caster sugar
  • 2 tbsp Grand Marnier, or other orange liqueur
  • 65 g unsalted butter, diced
  • 1/4 tsp sea salt flakes
  • 3 mandarins, peeled, pith removed, sliced into rounds, seeds discarded


  • 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.