Sour Cream Pancakes with Honey and Blueberries

Tart berries, sweet honey and warm pancakes work well together in Silvana Rowe's scrumptious Easten European dish
By Silvena Rowe
Sour Cream Pancakes with Honey and Blueberries
  • Rating:
  • Serves: 4-6, makes 12 pancakes
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pancake batter

  • 160 g plain flour
  • 160 ml warm milk
  • 2 tsp sugar
  • 1 tsp salt
  • 2 eggs, separated
  • 10 g fresh yeast, crumbled
  • 1 tbsp soured cream
  • 2 tsp clarified butter

For the topping

  • 4 tbsp acacia honey
  • 100 g blueberries
  • icing sugar, for dusting


1. Place the flour in a large mixing bowl and make a well in the centre. Add the warm milk, sugar and salt, and mix well. Stir in the egg yolks and add the yeast. Mix well until everything has dissolved and you have a smooth batter.

2. Cover, and leave in a warm place, for about an hour, until the batter has doubled in size.

3. Whisk the egg whites until they resemble soft peaks. Fold them into the pancake batter. Stir in the sour cream.

4. Place a heavy, non-stick frying pan, about 18cm in diameter, on a medium-high heat. With a pastry brush, brush its surface with a little clarified butter.

5. Ladle spoonfuls of the pancake mixture into the pan and cook until golden brown on each side. Give each pancake about 40 seconds on each side, flipping each one over half-way through cooking.

6. Dust with icing sugar and serve hot with honey and blueberries.

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