Happy 2010! This year is barely three days old, and it's already a whirlwind. I spent NYE's alternatively baking cupcakes for a cupcake order this weekend and working on stuff for my 'day job.' As such, I didn't get much celebrating of the new year in, but I did make sure to make some time on New Year's morning for some champagne-infused pancakes!
Ginger-brut rose pancakes
with champagne-poached Bosc pear,
champagne syrup, and dark chocolate
Okay, fine. Technically not champagne. Technically brut rose. But it's sparkly and celebratory, so it counts, okay?
The gentle hint of ginger with the champagne/rose was so fragrant, especially when echoed in the poached pear and syrup. And, for a bit of extra celebratory, New Year's resolution-killing, a bit of melted dark chocolate drizzled on top. I don't believe in New Year's Resolutions. So there. :-)
If you're looking for more ways to kick off your 2010 mornings, here are my three favorite pancake recipes from the past year. I haven't been around blogging for so long as to have a whole round-up post, but I couldn't just let 2009 go without highlighting at least a few of these Pancakes of the Week.
from left to right:
Here's wishing everyone a yum-filled and not-as-hectically-busy-as-mine year 2010!
Read on for recipe...
Ginger-champagne pancakes with champagne-poached pears
Makes 4 pears + ~18 silver dollar pancakes
Please note that the amounts in this recipe are approximate.
for poached pears:
(start these first)
1 bottle of champagne (or brut rose), save 4 oz. of champagne for pancake batter
1-2 cups water
2 Tbspn honey
4 medium ripe Bosc pears
1. In a deep pot, combine the champagne, honey, and water. Make sure to save 4 oz. of the champagne for the pancake batter, and use enough water to cover the pears.
2. Bring the contents of the pot to a simmer.
3. Meanwhile, use a melon baller to remove the center of the Bosc pears, starting from the bottom. You should end up with a whole pear and a hollow column about 2 inches in from the bottom of the pear. Peel each pear, being careful to leave the stems, if desired for aesthetic effect. (I was most successful using a vegetable peeler, though I also tried a knife to some degree of success.)
4. Once the champagne comes to a simmer, add the pears. Cook at a simmer for about 20-30 minutes and prepare the pancakes in the meantime.
for ginger-champagne pancakes:
4 oz. champagne (or brut rose)
4 oz. whole milk
1/2 stick butter, melted
1/2 tspn vanilla
1 drop pink gel food coloring, if desired
8 oz. flour
2 Tbspn sugar
2 tspn baking powder
1 tspn ground ginger
1 tspn salt
also, for syrup:
~1/4 cup sugar
1 Tbspn butter
1. Combine champagne, whole milk, eggs, melted butter, vanilla, and food coloring (if using) in a bowl and whisk thoroughly.
2. Add dry ingredients and mix until smooth. (If batter is too thick, thin it with a little bit of the champagne poaching liquid.)
3. Oil lightly a medium hot skillet and cook the pancakes.
4. For the accompanying syrup, combine ~1/2 cup of champagne poaching liquid with ~1/4 cup sugar and the remaining butter in a hot pan and stir until the sugar is dissolved. Bring to a simmer and continue to cook until the liquid reduces by about a half and has a syrupy consistency.
I'd highly recommend, in addition to the champagne syrup, serving the pancakes and pears with a drizzle of melted dark chocolate! After all, it's a celebration. :-)