Rosé Pancakes
We love this great everyday pancake recipe made special with a sprinkling of the 1764 blend. The blend features ingredients to mimic Ruinart's Rose Champagne and - which makes these pancakes a natural pairing. Make sure to put together a quick pan of warm, apricot jam, also with 1764, and top with whipped cream for a really great start to any day.
Category
Sweet
Servings/Yield
4
Author
Helen Park
We love this great everyday pancake recipe made special with a sprinkling of the 1764 blend. The blend features ingredients to mimic Ruinart's Rose Champagne and - which makes these pancakes a natural pairing. Make sure to put together a quick pan of warm, apricot jam, also with 1764, and top with whipped cream for a really great start to any day.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
-
¼ tsp fine sea salt
- 1 Tbsp sugar
- 2 eggs
-
2 Tbsp 1764 blend
- 2 cups milk
- 2 Tbsp butter, melted
- Oil for cooking pancakes
- -
- ½ cup heavy cream
- 1 Tbsp sugar
-
¼ tsp fine sea salt
- -
- ½ cup sugar
- 2 Tbsp water
- 2 cups of apricot cut into ¼’s
- 1 Tbsp lemon juice
-
1 tsp 1764
-
1/8 tsp salt
Apricot Quick Pan Jam
Directions
For the pancakes
- In a large bowl, whisk the flour, baking powder, salt, and 1764.
- In a separate bowl, whisk the eggs, sugar, and milk.
- Stir the wet mixture into the dry mixture, adding the melted butter as well, stirring until just combined.
- To make the pancakes, heat a nonstick skillet with a little oil and gently drop the batter in ¼ cup portions. When the pancakes are golden brown and just starting to get the hole/bubbles on the top side (about 3 minutes), turn them over in the pan and continue cooking until golden brown on the underside (about another minute or 2). Add a drizzle of oil as needed.
- Continue making the pancakes until all of the batter is cooked, removing cooked pancakes to a warm tray or baking rack.
- While the pancakes are cooking, place the heavy cream, salt, and sugar in the bowl and whip to medium stiff peaks.
Apricot Quick Pan Jam (this step can be prepared ahead even the day before)
- In a small heavy bottom sauté pan, cook the sugar and water to an amber caramel.
- Add the rest of the ingredients and bring back to boil.
- Boil for 10 minutes or until the fruit is just warmed through. You can lower the heat to medium or low if needed to avoid scorching.
- Remove from heat and serve or store refrigerated.
To assemble the dish
- Stack the pancakes onto each plate and top with warm apricot quick jam.
- Finish with a dollop of whipped cream and enjoy!
Recipe Note
Recipe Notes
Quick tip for those mornings (or afternoons) that you have a few extra minutes for a touch more fluff in each bite separate the egg yolks from white. Whip the egg whites to medium firm peaks and and fold them back into the batter after stirring in the butter.
Here's a video to make the apricot quick pan jam. It's a Method we Love!
To make these pancakes gluten free, try substituting your favorite gluten free pancake mix and add 1764 to spice up your life.
Questions? Contact helen@laboiteny.com
