Pancakes with Prosecco
The holidays are made to celebrate, step into the New Year with this deliciously sweet and savory pancake recipe that will make you feel like waking up to room service and all the little luxuries 2022 has in store for you.
1 1/2 cups all-purpose flour
3 1/2 teaspoons of baking powder
1 teaspoon of salt
1 tablespoon of sugar
1 cup of buttermilk
¼ cup of Prosecco such as Josh Prosecco
3 tablespoons olive oil, divided
Strawberries and Greek yogurt, garnish
Combine the flour, baking powder, salt and sugar. Add the buttermilk, Prosecco, egg and 1 tbsp of olive oil, stirring until combined.
Heat a large skillet or griddle over medium-high heat and brush with the remaining tablespoon of olive oil, using a bit as you go – not all at once.
Add the desired amount of mixture, depending on the size of your pancakes, and cook until the top is bubbling.
Flip and cook for an additional minute or two. Serve garnished with strawberries and yogurt.
To make your strawberries even more special, cut them up and soak them in a little more Prosecco, we love Josh
Rosé prosecco and sugar.
Serves a crowd
There’s nothing I don’t like about cheese and sparkling wine. So why not combine them? Fondue is even better with sparkling wine, just enough to enhance and dress. It’s going to be a cult classic of the party, don’t say we didn’t warn you.
1 shallot, minced
1 box of sparkling wine, like That Girl Can Can
1 tablespoon of champagne vinegar
2 tablespoons of cornstarch
½ lb Gruyère cheese, grated
½ lb of brie, without the rinds
½ lb sharp white cheddar
1 teaspoon of salt, to taste
Freshly ground black pepper, to taste
Deli sausage, cut on the bias into bite-size pieces for dipping
Crudity, for dipping
Bread cubes, for dipping
In a saucepan, brown the shallot and 1 can of Can Can until reduced by about half. In a small bowl, whisk together the champagne vinegar and cornstarch, add to the pan. This will prevent the mixture from clumping together. Add the Gruyère, Brie and Cheddar and mix until combined and melted. Season with salt and pepper.
Pour into a fondue pot to keep warm and serve with dips.