Taste & Travel
Sparkling Pancakes with Strawberry Champagne Syrup
this is an easy and delicious way to use up leftover sparkling wine. but be sure to set aside a glass of the bubbly to enjoy while you make the pancakes!
Strawberries 2 cups, hulled and halved if they're small, quartered if large Sugar 1/2 cup Maple Syrup 1 Tbs Lemon Juice a splash Lemon Zest 1/2 tsp Sparkling Wine ¾ cup, divided Cornstarch 2 tsp
All-Purpose Flour 2 cups Baking Powder 2 tsp Salt 1/2 tsp Baking Soda 1 tsp Sugar 1 Tbs Eggs 2 large Buttermilk 2 cups Sparkling Wine 1/3 cup 1 MIX the cornstarch with ¼ cup of sparkling wine in a small bowl.
2 COMBINE the strawberries, sugar, maple syrup, 1/2 cup of sparkling wine, lemon juice and lemon zest in a saucepan over medium heat. Stir well and bring to a soft boil. Once the syrup comes to a boil, turn the heat down, add the cornstarch slurry and cook for about 5 more minutes.
3 MIX in the lemon zest just before serving. 4 STIR the flour, baking powder, baking soda, salt and sugar together in a bowl.
5 ADD the eggs, buttermilk and sparkling wine and mix well.
6 HEAT a pan on medium and pour in ¼ cup batter for each pancake.
7 COOK for 3–4 minutes then flip each pancake. Cook until done.