Champagne Pancakes with Roasted Cinnamon Strawberries
Not all pancakes recipes are on the same playing field - adding champagne to this recipe and serving with roasted strawberries hits a huge home run!
This recipe is from one of my dear Thermie friends Gina of The Passionate Pantry fame. Make sure you check out some of her amazing recipes on her site, which although she no longer adds to it, is full of delicious content.
Champagne isn't just for toasting — it's for tipping straight into your pancake batter. All you need is a small splash (60ml) stirred through just before cooking, and suddenly breakfast has a bit of sparkle to it.
Here's the clever bit: you can mix the batter the night before and just leave the champagne out until morning, so all that's left to do is stir it in and start cooking. The roasted strawberries are the same story — prep them the night before and they'll be sitting there, glossy and jammy, ready to pile on top.
Is it breakfast? Is it dessert? Honestly, who cares. Make them for a lazy Sunday morning, or serve them up as the finale to a proper Shrove Tuesday feast. Either way, you're having champagne pancakes, and that's a win in anyone's book.
Serving Suggestions
Stack them high and let the roasted strawberries and their syrupy juices cascade down the sides
A dollop of mascarpone or lightly whipped cream turns this into a proper dessert (or our fave Killer Vanilla Ice Cream of course)
Finish with a dusting of icing sugar and a mint leaf for a bit of polish
Pour the leftover champagne alongside, because 60ml never uses the whole bottle
For a crowd, serve on a big platter with extra roasted strawberries and syrup on the side so people can help themselves
Need
-
Champagne Pancakes
- 2 eggs
- 250 Milliliters buttermilk (or 230mls milk with 1 tbsp white vinegar added)
- 30 Milliliters Extra Virgin Olive Oil (EVOO) BUY
- 250 Grams bakers or strong flour BUY
- 1/2 Teaspoon fine grind salt
- 2 Teaspoons baking powder
- 40 Grams raw caster sugar BUY
- 60 Milliliters champagne to add just before cooking
- butter for cooking BUY
-
Roasted Cinnamon Strawberries
- 1 Kilo fresh strawberries, hulled and halved (or quartered if large) or use a combination of berries
- 2 Tablespoons pure maple syrup
- 1/4 Teaspoon ground cinnamon
- 2 Teaspoons vanilla bean paste BUY
- Small amount of cracked black pepper
Do
- 1
To make Pancakes: Prepare mix the evening before, or if prepared in the morning let the mix rest for 15 minutes before cooking.
- 2
Place all ingredients, except champagne, into TM Bowl and mix 10 sec/speed 5. Scrape down sides of bowl then mix 5 sec/speed 5 to ensure all the flour is incorporated. If cooking the pancakes the next day, place mixture into a container and refrigerate overnight.
- 3
When ready to cook the pancakes, heat a small frying pan over moderate heat and add a dob of butter.
- 4
Gently stir the 60ml champagne through the mixture until it is just incorporated.
- 5
Place ¼ cup pancake mix into pan and cook until bubbles begin to form and edges start to firm (approximately two minutes).
- 6
Flip the pancakes and cook another couple of minutes until golden.
- 7
Repeat with remaining batter, adding more butter to the pan each time. This recipe should make 10 pancakes.
- 8
Top with Roasted Cinnamon Strawberries, or fresh strawberries and syrup of choice.
- 9
To make Roasted Cinnamon Strawberries: Preheat oven to 180ºC (fan forced). Place fruit into a large baking dish. Pour over maple syrup, add cinnamon, vanilla bean paste and cracked pepper. Place the tray in the oven and bake for 15 minutes. Remove the tray from the oven and stir the fruit thoroughly. Return tray to oven and bake for a further 15 minutes. Remove tray from oven and stir fruit again. Best eaten the next day, but if desired, can be eaten immediately.
