Breakfast and Brunch, Food, Pancakes, Waffles & French Toast

Berry Sour Cream Pancakes

Loreto February 28, 2015

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Berry Sour Cream Pancakes

I have always liked making pancakes, but before I would use pancake mixes because I didn’t think I could make them from scratch. Then, it all changed when in 2009 my wife and I went to Victoria, B.C. We stayed in a beautiful bed and breakfast called Fairholme Manor. It is a stunning historic Bed and Breakfast Inn and the owner Sylvia Main is also a wonderful cook. She made elaborate and delicious breakfasts every morning, including these light fluffy lemon ricotta pancakes. Nicoletta and I fell in love right away and I’ve been making them ever since. We bought two copies of her cookbook (one for us, the other one for my mother): Easy Elegance from Fabulous Fairholme: Breakfast.Brunch.Lunch when we were there and she made a nice dedication on the first page.

 

Here is my variation of the lemon ricotta recipe that we love so much: Raspberry/Blueberry Sour cream Pancakes.

Berry Sour Cream Pancakes

Berry Sour Cream Pancakes

Now they are ready to serve with your favorite organic maple syrup. I also like them with a dollop of vanilla ice cream. Do what your heart so desires and don’t be afraid to experiment. Great recipes come from fearlessness.

Berry Sour Cream Pancakes

Enjoy!

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Berry Sour Cream Pancakes


Ingredients

  • 1 cup all purpose flour (type 00)
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 and 1/2 tablespoons sugar
  • 1/2 pinch of salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • zest of 1/2 lemon
  • 1/2 cup of fresh raspberries and/or blueberries

Instructions

  1. In a bowl sift flour, baking powder, salt, sugar. Grab two other bowls and first separate the egg yolk from the white and place each in separate bowls. Add to the egg yolk milk, sour cream, vanilla, lemon zest. Then with a hand mixer beat the egg white till it forms into nice stiff peaks. Add flour to the egg yolk mixture and mix thoroughly. Slowly fold in the egg whites turning the batter from the outside edges of the bowl to the inside.
  2. Heat up a skillet over medium heat and drizzle some vegetable oil. This will create a beautiful crispy rim on the pancakes that is so good.
  3. Place batter with a large spoon into the pan and form into 4 inch circles.
  4. Then take the fresh raspberries and place onto the pancakes. I did some with raspberries and some with blueberries.
  5. Wait for bubbles to start appearing then flip over. You may have to play with the heat so the pancakes don’t burn. Feel the center of the pancake for a light fluffy density.
  6. Now they are ready to serve with your favorite organic maple syrup, or a dollop of vanilla ice cream.
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2 Comments

  • Avatar
    Reply Michelle January 26, 2019 at 6:02 pm

    Is there supposed to be baking soda in this recipe? It says in the instructions to add it but there are no measurements for it. Alsoy pancakes did not time very well. Thanks

    • Loreto
      Reply Loreto January 26, 2019 at 9:39 pm

      Hi Michele, no there is no baking soda in this recipe I have corrected the preparation. As far as the timing I don’t know what you mean by they did not time very well. Can you give me more details. I will try this recipe again and see. The timing is all dependent on heat and thickness of batter and may vary.
      Let me know.
      Thank you!
      Loreto

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