Blueberry pancakes with maple sour cream

American raspberry pancakes served with maple syrup and heavy cream, perfect for the brunch.


Recipe for 4 persons

For the raspberry pancakes

125 Ml
100 Gr
Sour cream
2 Unit(s)
125 Gr
Wheat flour
40 Gr
7 Gr
Baking powder
200 Gr
Frozen raspberries
1 Unit(s)

For the maple sour cream

100 Gr
Sour cream
100 Gr
Maple syrup
1 Handful(s)
  • Butter

Preparation time: 30 min

  • Pancake preparation
    In a bowl, break the eggs and mix with a whisk. Add milk and sour cream. Mix sugar with flour and baking powder and fold those dry ingredients into the egg mixture. Add the lemon zest. In a hot nonstick skillet, place a knob of butter then pour a small ladle of batter to form a small round pancake of about 10-15 cm in diameter. Place a few frozen raspberry pieces in the dough. Cook the pancake for a few minutes until golden brown then flip it over using a spatula.
  • Maple sour cream preparation
    Mix the sour cream with about half the maple syrup.
  • To serve
    Serve your pancakes hot and drizzle them with maple syrup. Decorate with a few tablespoons of maple cream and some fresh raspberry.
You can substitute frozen raspberry in this recipe by any berries in season or chocolate chips.

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