Chef's Recipes

Sour cream pancakes with Suzette sauce

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter."

By Curtis Stone
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Sour cream pancakes with Suzette sauce recipe

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter. So whatever you do, don't overmix it. Serve them hot from the pan, so your family and friends can enjoy them in all their fluffy glory."

Ingredients

  • 235 ml buttermilk
  • 210 gm sour cream
  • 1 egg
  • 2 tsp vanilla extract
  • 210 gm plain flour
  • 110 gm caster sugar (½ cup)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Clarified butter, for frying
  • Icing sugar and mascarpone, to serve
Suzette sauce
  • 125 ml mandarin juice (from about 4 mandarins) (½ cup)
  • 75 gm caster sugar
  • 2 tbsp Grand Marnier, or other orange liqueur
  • 65 gm unsalted butter, diced
  • 3 mandarins, peeled, pith removed, sliced into rounds, seeds discarded

Method

Main
  • 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 ¼ tsp sea salt flakes and simmer until thickened to a syrup consistency (4-5 minutes; sauce can be refrigerated at this stage for up to 5 days). 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, bicarbonate of soda and ½ tsp sea salt flakes 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 ⅓-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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  • Author: Curtis Stone