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.
So that the pancakes are of equal size, form them with a 1 tablespoon measuring spoon. Transfer the cooked pancakes to a cooling rack.
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.
In a separate bowl, whip the heavy cream to firm peaks and then gently fold it into the mascarpone mixture.
To assemble, make three layers of pancakes and orange marmalade; top it with the champagne cream.
I like to use orange peels as a garnish. (A citrus peeler is the perfect tool for that.)
Here they are, dressed up for breakfast!
Make sure to serve the remainder champagne with the pancakes!
Ingredients
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Pancakes
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2cups Bisquick™ Complete pancake & waffle mix
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2/3cup fresh orange juice
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2/3cup water
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Champagne Cream
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1/2cup mascarpone cheese
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Grated peel of 1 medium orange
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5tablespoons powdered sugar
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1/2cup champagne or other bubbly wine
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1/3cup whipping cream
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Toppings
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4to 6 tablespoons orange marmalade
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Orange peel for garnish
Directions
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1Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil.
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2In 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.
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3In 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.
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4To 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.
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