“One Up” your BFF with these Fluffy Champagne Strawberry Glazed Pancakes when you host Sunday Brunch.
“One Up” can be defined as doing something better than someone – also known as “Checkmate”. You can see this often around Christmas time in our neighborhood as some of the residents compete with holiday decorations. It looks like someone got sick and upchucked a ton of Christmas lights all over the houses in our mini winter wonderland. But I love it. It really feels like the holidays as we all participate in our decorating festivities. It feels so much like Christmas that at my house – we leave the lights up until February – HAHA 🙂
I actually made these the next morning for Sunday Brunch after doing a tasting for my client’s wedding. They were trying to figure out which Sangria recipe they wanted to use for their reception. I let them taste a traditional sangria, a sucker punch sangria (full of liquor), and my Sparkling Peach and Strawberry Sangria. After a bunch of laughs and drinks they decided on my Sparkling Peach and Strawberry Sangria. (I hope all of my tastings can be as fun as these with this couple – good times!)
To ensure no champagne and strawberries went unnoticed, I proceeded to use them for Sunday Brunch the next morning to make these pancakes. I cooked down a little sugar, champagne, and strawberries for a quick sweet strawberry drizzle to couple with the most light and fluffy pancakes you’ve ever tasted.
The pancake recipe I used is one I have been using forever with just a few slight adjustments. The original recipe I have used forever and a day for inspiration is HERE. These fluffy pancakes soak up the strawberry sauce giving the pancakes a delicious strawberry flavor. So freaking good! I had a few leftovers, so I put pancakes in the freezer and ate them the for the next few days. They were still super fluffy when I reheated them. Enjoy!
- Strawberry Sauce:
- 2 cups of diced strawberries
- ⅛ cup sugar
- ⅓ cup dry champagne or dry white wine (See Notes)
- 1 tablespoon of strawberry preserves
- Optional: ½ lemon juiced
- 2 cups all purpose flour
- 4 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and ½ cups buttermilk
- 2 teaspoons pure vanilla extract
- 2 eggs
- 4 tablespoons melted butter
- Optional sweet whipped cream for garnish.
- Start by making the strawberry drizzle. Place strawberries, sugar, champagne or wine, preserves, and lemon juice in a medium sauce pot. Stir the ingredients together, and cook for 10 minutes.
- While the sauce cooks, make your pancake batter.
- In a large mixing bowl. mix together the dry ingredients for the pancakes - the flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl, mix together the buttermilk, vanilla extract, eggs, and melted butter.
- Then, pour the wet mixture into the dry ingredients. Mix until just until the pancake batter is mixed, batter will be lumpy. (Make sure to not over mix batter, this makes the pancakes tough.)
- Heat a non-stick pan over a low-medium heat and coat it with oil. Once the pan is hot, use a ¼ cup measure to scoop and drop the batter into the pan. (This ensures evenly-sized pancakes.)
- Cook the pancakes until the top surface forms bubbles. Flip and cook until the other side is golden brown. Adjust your stove top heat accordingly as you cook to ensure you don't burn the pancakes.
- When ready to serve, drizzle your strawberry sauce over your pancakes and garnish with whipped cream.
If the sauce is too sweet for you, add the optional lemon juice.