Spiked Cinnamon-Apple Pancakes
Dry or sweet, the inherent floral, peach and orchard fruit notes in all styles of Prosecco enhance the apple and cinnamon flavors in the pancakes. Drier versions work fine with this recipe. But to really ramp up the synergy of the pairing, especially if you’ve got a heavy hand with syrup, go off-dry.
Sundays in winter are made for dozing until noon. When a dusting of snow blankets the land beyond your windowsill, it’s impossible to feel guilty about relegating the day to pancakes and Prosecco. Toss a few cozy blankets on the couch, light some candles, and prepare to catch up on Netflix or with friends. Pancakes hot off the griddle, topped with cinnamon-scented apples drenched in butter and Vermont maple syrup, deliver the ultimate comfort food. This recipe is easy to make in batches and serve to a group. The Prosecco adds lightness to the batter. What’s left in the bottle can be poured in the chef’s glass.
Serves 4; Time: 25 minutes
3 tablespoons unsalted butter
3 apples, peeled, cored, and diced
3 tablespoons brown sugar
½ teaspoon nutmeg
1 ½ teaspoons cinnamon, plus more for dusting
½ cup real maple syrup
2 large eggs
1 cup buttermilk (or sub 2/3 cup yogurt whisked together with 1/3 cup milk)
2 tablespoons unsalted butter, melted
1 ½ cups flour
1 tablespoon sugar
1 teaspoon cinnamon
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons of butter, cold or room temperature
¼ – ½ cup Prosecco, depending on thickness of batter
1. In a medium sauce pan, add butter, apples, brown sugar, cinnamon, and nutmeg. Stir over medium heat, about 5-6 minutes, until apples are tender. Add syrup and stir until apples are coated and syrup is warmed through. Set aside.
2. In a large bowl, whisk eggs, buttermilk, and melted butter together.
3. In another large bowl, mix or sift flour, sugar, cinnamon, baking powder, baking soda, and salt together.
4. Stir the wet mixture into the dry. Don’t overmix or worry about a few lumps. Fold in Prosecco.
5. Preheat griddle or skillet over medium-high heat. Once hot, add 1 tablespoon of butter. After butter melts, spoon a 1/4 cup of batter onto the skillet. Add a few more batter dollops of equal size, being careful to keep pancakes separate. Cook until batter bubbles, about 2 minutes. Flip and cook around 1-2 minutes more, making sure both sides are golden brown. Transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve apple topping over pancakes and dust with cinnamon.