Kids love Geoff Jansz's summer dessert, which can also become a treat for the health conscious by using light sour cream in the recipe.

Sour Cream Pancake

Ingredients:

• 1 carton of sour cream (light is fine)
• 3 eggs, separated
• 1 cup milk (whole cream or light)
• 1 and 3/4 cups plain flour pinch of salt
• 1 tablespoon baking powder butter

Method:

1. Tip the sour cream into a large bowl and add 3 egg yolks and a little of the milk.
2. Mix ingredients together then add the rest of the milk and stir it through.
3. Add the dry ingredients, folding them through the mixture so that the moisture is absorbed into the flour. In a separate bowl beat 3 egg whites until they form soft peaks. Add the egg whites to the pancake mixture.
   Geoff's tip: Add a little of the beaten egg white to begin with and mix it in briskly, then add the rest of the egg white folding carefully so as not to burst the air bubbles. Geoff folded the beaten egg white in with a spatula.
4. Once the pancake mix is ready it can be used straight away or will keep for up to 24 hours in the fridge. To cook, turn the heat on high under a non-stick frying pan. When the pan is heated turn it to a medium heat.
5. Use some kitchen paper to smear a small amount (about a teaspoon) of butter around the warmed pan.
6. Add the pancake mix to the pan to the size required. They take about a minute to a minute and a half on each side, depending on the size of the pancake.
7. Serve on a plate with blueberry syrup (see below) and a dollop of cream.
   

Blueberry and Orange Syrup

Ingredients:

• 1 orange
• 2 punnets blueberries
• 3 or 4 tablespoons sugar

Method

1. Put the sugar, orange juice and orange rind into a saucepan with half a punnet of blueberries.
   
2. Bring to the simmer.
3. When the colour of the blueberries comes through the liquid remove the pan from the heat and set aside to cool before pouring the mixture over the remaining one and a half punnets of blueberries.
4. Spoon over sour cream pancakes.

Copyright CTC Productions 1997