Eggs, sour cream, butter (very soft) beat well with a whisk until smooth.

In a separate bowl mix the dry ingredients — wheat and corn flour, sugar, salt, baking powder.

In the liquid ingredients gradually add the dry, stirring well. Corn boil, take off the heads of grain. Add to the mix of corn grain and stir. Let the dough stand for 10 minutes in the fridge, covering with clingfilm. Pan greased with butter, put a spoonful of batter and fry pancakes until Golden brown. For the sauce: puree them in a blender with the berries and mint. Berry-mint mixture is triturated through a sieve. To the strained pulp add the lemon zest and powdered sugar. If berries are not very sweet powder, you can add more. Mix everything. Pancakes serve warm with berry sauce or honey.