Sour cream and orange pancakes with blackberry sauce filled the house with warmth and the scents of summer, and wouldn't you know it, by the time we sat down to eat them the sun was out. S says these are the best ever pancakes.
I am somewhat of a free form cook, so all measurements are guesstimates based on what I think I chucked in the bowl, just taste along the way to make sure the flavour balance works.
Sour Cream and Orange Pancakes
150g sour cream
3 tablespoons golden syrup
1 egg
2 teaspoons vanilla extract (or more if you like it)
finely grated rind of half an orange
3/4 cup self raising flour
milk
Whisk together the sour cream, golden syrup, egg, vanilla and orange zest.
Mix in flour. The mix will now be very thick. Add about a tablespoon at a time add the milk till it is a thick but spoonable mixture.
Melt butter in a non-stick pan over a medium heat, make sure the pan is properly heated. Fry large spoonfuls until golden brown. You know they are ready to flip when bubbles start appearing on the top. This mix should make about 6 15-20cm pancakes.
Blackberry Sauce
150g frozen blackberries
tablespoon butter
juice of half an orange
2 tablespoons golden syrup
Put everything in a small pot, bring to a boil then gently simmer until the pancakes are ready.
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| The combination of orange and blackberry is so great you will want indecent amounts of sauce! |
I love every part of this except the orange. But if I close my eyes and squint, then this recipe is perfect :P
ReplyDeleteIt would still be yummy without the orange, I sometimes make the same recipe but with grated apple and cinnamon mixed through instead of the orange and maple syrup instead of the golden syrup.
ReplyDeleteThey are pretty awesome, S managed to eat all of his before I was halfway through!