Was thinking of saving the champagne strawberry pancake recipe for Valentine's day or something special, but I had prosecco on hand, and any day is special if you make the effort.
These turned out FAB! Not as decadent as you would think. I had considered adding basil to the syrup. I'm glad I didn't. This recipe is meant to be sweet, not sweet and savory.
Inspiration: Lableless Nutrition | Classy Cooking
Serves: 6 panackes | Time: 25 min
1 1/2 cup Bob's Red Mill gluten free pancake mix
1 tbsp organic sugar
1 tbsp baking powder (or 1 tsp baking soda, I was out of powder)
½ tsp salt
3/4 cup non-dairy milk (I used oat, but I could see it being really good with coconut milk)
1/2 cup prosecco, divided (I used LaMarca)
1 tbsp lemon juice
1 tsp vanilla
2/3 cups chopped #strawberries
1 lb fresh strawberries, hulled and diced small
1/2 tbsp fresh lemon juice
3 tbsp granulated sugar
2 tbsp water, divided
1/2 tbsp cornstarch
In a small bowl add the chopped strawberries, 1/4 cup champagne set aside to soak.
In a medium bowl, add the pancake mix, 1 tbsp sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add oat milk, 1/4 cup prosecco, lemon juice, vanilla, and stir to combine.
Pour the wet ingredients into the dry mixture and whisk until smooth.
Fold 2/3 cup strawberries into the batter. Let batter rest for 5-10 minutes.
While the pancake batter rests, start your strawberry compote. In a medium sauce pan bring strawberries, lemon juice, sugar and 1 tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 - 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth. Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute. Set aside if you want to serve cool, or keep on low heat, stirring occasionally while you make your pancakes.
Now back to the pancakes. Pour about 1/3 cup of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble (usually 2-3 min), flip the pancake and cook until golden (usually 1-2 min).
Plate the pancakes and add some compote. Wash down with remaining prosecco!