Mini Mimosa Pancake Stacks Recipe 455 Food
MINI MIMOSA PANCAKE STACKS RECIPE - (4.5/5)
Provided by brownbox
Number Of Ingredients 10
Steps:
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil. In medium bowl, beat pancake ingredients with whisk. Use tablespoon or small ice cream scoop to pour batter on hot griddle to form mini pancake rounds. Cook until bubbles break on surface. Turn and cook until golden brown. Transfer pancakes to cooling rack. In small bowl, beat mascarpone cheese, orange peel and powdered sugar with electric mixer on medium speed until well beaten. Decrease to low speed, and gently beat in champagne until smooth. In another small bowl, beat cream on high speed until stiff peaks form. Using spatula, gently fold whipped cream into mascarpone mixture. To make a pancake stack, place 1 mini pancake on plate or serving platter. Spread orange marmalade over pancake. Repeat with pancake and marmalade 2 more times. Top with champagne cream, and garnish with orange peel.
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- To make the frosting, add champagne to a small saucepan over medium-high heat. Bring to a boil and reduce to a simmer, until all that remains is approximately 1/4 cup, approximately 7 to 10 minutes. Set aside to cool completely.
- Add butter to the bowl of a stand mixer fitted with a whisk attachment. Beat until the butter is smooth and creamy, approximately 2 to 3 minutes. Add confectioners sugar and beat, starting on low and working up to high speed. Once fully incorporated, beat in 3 Tbsp reduced champagne and vanilla extract. Set aside.
- Make the pancakes according to the instructions on the package to make approximately 12 to 14 pancakes, replacing the amount of water the instructions call for with orange juice. If you are using my suggested brand, you will use 1 1/3 cups of orange juice instead of water for the 2 cups of pancake mix.
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