Monday, 3 November 2014

Vanilla Sour Cream Pancakes

These fluffy, lighter than a cloud pancakes are a sure hit on the table. Spongy texture of the pancakes are  a perfect carrier for this delicious home made raspberry syrup. A bite of this decadence in your mouth and you are in heaven. A very quick recipe sure to please every one.


Sour Cream                                          1/2 cup
Milk                                                     1 cup
Vanilla extract                                       1 tsp
Flour                                                    1 cup plus 1 tbsp
Baking Soda                                         1 1/2 tsp
Eggs                                                     2
Butter                                                   2 tbsp melted plus for cooking
Sugar                                                   1 tbsp
Salt                                                      a pinch


Sift flour and baking soda together. Stir in the salt and keep aside.
Beat butter, milk, sour cream, sugar and eggs together.
Pour dry ingredients in the wet. Add in the vanilla essence and mix to incorporate. Avoid over mixing. Batter would be a little lumpy that's how it is suppose to be.
Heat the griddle or a frying pan on medium low heat. Add a little bit of butter to coat the pan.
Using a quarter cup measure, pour the batter into the pan.
When tiny bubbles appear on top and pancake seems a bit dry, flip it over. Cook for another minute or so and its ready to serve.

Raspberry and Apricot Syrup 

Nothing says it more girly than this ruby red raspberry syrup. It has a really fresh flavour with a tangy note from the raspberries. This is how I like mine but you can always adjust the amount of sugar according to your palette. I like mine with a hint of tartness.  


Raspberries                                1 cup
Sugar                                          3/4 cups
Apricot Jam                                2 tbsp
Corn starch                                 1 1/5 tsp mixed with 1/4 cup of water
Water                                         3/4 cup


Put raspberries, apricot jam, sugar and water in a sauce pan.
Bring to a boil and cook for 5 minutes.
Add in the corn starch mix and cook till it starts boiling.
Take off the heat and strain the syrup. Let it come to the room temp before serving.


  1. Love sour cream pancakes and this sauce must be fantastic with it!

    1. Thanks Hein. These are just so light and sweet and sour syrup complements it very well.