prep: 15mins
cook: 15mins
serves: 4
makes: 12


  • to make the pancakes
  • 1 1/2 cups self-raising flour
  • 1/2 tsp baking powder
  • 3/4 cup milk
  • 1/3 cup Bulla Light Sour Cream
  • 1 extra large egg
  • 1 Tbsp honey
  • 20g butter
  • to make the filling
  • 3/4 cup Bulla Light Sour Cream
  • 1 Tbsp honey
  • 1/3 cup raspberries
  • almonds, coconut, additional berries, to serve

Sour Cream Pancakes with Berries


  1. Combine flour and baking powder in a large mixing bowl.
  2. In a separate bowl whisk together the milk, Bulla Light Sour Cream, egg and honey. Add to flour and whisk until smooth.
  3. Heat a large frying pan over medium heat, add butter until melted. Add tablespoons of batter to pan and cook for 2-3 minutes or until bubbles appear. Flip and cook the other side. Remove and keep warm. Continue cooking remainder of batter
  4. For the filling, combine the Bulla Light Sour Cream, berries and honey.
  5. To serve, place one pancake on a plate, top with a dollop of the sour cream mixture, then another pancake. Dollop more sour cream, then place another pancake on top. Finish with more sour cream, additional berries, almonds, shredded coconut and an extra drizzle of honey if desired.