Mini Mimosa Pancake Stacks

Blogger Paula Kittelson from Blogging Foods turns a favorite breakfast cocktail into a mini pancake that will spike up your mornings and impress your guests! Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 60 min
Servings 12

Ingredients

Pancakes

2: cups Bisquick® Complete pancake & waffle mix

2/3: cup fresh orange juice

2/3: cup water

Champagne Cream

1/2: cup mascarpone cheese

: Grated peel of 1 medium orange

5: tablespoons powdered sugar

1/2: cup champagne or other bubbly wine

1/3: cup whipping cream

Toppings

4: to 6 tablespoons orange marmalade

: Orange peel for garnish

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Directions

1 Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil.
2 In medium bowl, beat pancake ingredients with whisk. Use tablespoon or small ice cream scoop to pour batter on hot griddle to form mini pancake rounds. Cook until bubbles break on surface. Turn and cook until golden brown. Transfer pancakes to cooling rack.
3 In small bowl, beat mascarpone cheese, orange peel and powdered sugar with electric mixer on medium speed until well beaten. Decrease to low speed, and gently beat in champagne until smooth. In another small bowl, beat cream on high speed until stiff peaks form. Using spatula, gently fold whipped cream into mascarpone mixture.
4 To make a pancake stack, place 1 mini pancake on plate or serving platter. Spread orange marmalade over pancake. Repeat with pancake and marmalade 2 more times. Top with champagne cream, and garnish with orange peel.