Blueberry pancakes with maple sour cream
American raspberry pancakes served with maple syrup and heavy cream, perfect for the brunch.
IngredientsRecipe for 4 persons
For the raspberry pancakes
For the maple sour cream
Preparation time: 30 min
- Pancake preparationIn 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 preparationMix the sour cream with about half the maple syrup.
- To serveServe 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.