Whether you are having champagne in the evening, or in the morning with breakfast, all you need to do is save a small amount (60mls) to add to the pancake mix just before cooking. The pancake mixture can be prepared the night before (without the champagne added til morning) making this a very easy and lovely breakfast treat to share. The roasted strawberries are also best prepared the night before serving.
Go on, you know you want these for breakfast....
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- 2 large eggs
- 250 Milliliters buttermilk (or 230mls milk with 1 tbsp white vinegar added)
- 30 Milliliters light olive oil
- 250 Grams unbleached plain flour
- 1/2 Teaspoon fine sea salt
- 2 Teaspoons baking powder
- 40 Grams golden caster sugar
- 60 Milliliters champagne to add just before cooking
- Butter, for cooking
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
- Small amount of cracked black pepper
To make Pancakes: Prepare mix the evening before, or if prepared in the morning let the mix rest for 15 minutes before cooking.
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.
When ready to cook the pancakes, heat a small frying pan over moderate heat and add a dob of butter.
Gently stir the 60ml champagne through the mixture until it is just incorporated.
Place ¼ cup pancake mix into pan and cook until bubbles begin to form and edges start to firm (approximately two minutes).
Flip the pancakes and cook another couple of minutes until golden.
Repeat with remaining batter, adding more butter to the pan each time. This recipe should make 10 pancakes.
Top with Roasted Cinnamon Strawberries, or fresh strawberries and syrup of choice.
To make Roasted Cinnamon Strawberries: Preheat oven to 180ºC (fan forced). Place fruit into a large baking dish. Sprinkle over maple syrup, 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.