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Mini Mimosa Pancakes

The signature breakfast cocktail goes from the flute glass to the serving platter with mouthwatering pancakes infused with orange juice and champagne. Brilliant!
By Paula Kittelson

I have friends over for dinner a lot, but I am not accustomed to hosting breakfast or brunch. Whenever I do decide to entertain in the morning, I spend a lot of time thinking of what I can cook that will make the a.m. gathering fun and exciting. And that was how I came up with this recipe. Why not transform the breakfast signature cocktail into a delicious pancake, right? 

These mini pancake stacks combine the refreshing flavors of orange and champagne. I recommend that you use good-quality champagne since you will really taste it in the topping. Because the recipe calls for just 1/2 cup of champagne, you can serve the remainder during the breakfast or brunch! 

Here is how I make them: 

Add freshly squeezed orange juice and water to whole grain Bisquick® Complete pancake mix.

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So that the pancakes are of equal size, form them with a 1 tablespoon measuring spoon. Transfer the cooked pancakes to a cooling rack.

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To make the champagne cream topping, beat mascarpone cheese, orange zest and powdered sugar with an electric mixer. Then, on low speed, slowly add the champagne.

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In a separate bowl, whip the heavy cream to firm peaks and then gently fold it into the mascarpone mixture.

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To assemble, make three layers of pancakes and orange marmalade; top it with the champagne cream.

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I like to use orange peels as a garnish. (A citrus peeler is the perfect tool for that.)

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Here they are, dressed up for breakfast!

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Make sure to serve the remainder champagne with the pancakes!

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