Mini Mimosa Pancake Stacks Recipe 455

MINI MIMOSA PANCAKE STACKS

Mini Mimosa Pancake Stacks image

Get a bubbly start to a special occasion brunch with this celebration-worthy recipe. Tiny orange-kissed cakes are topped by a decadent mascarpone and champagne cream, then finished with a dollop of orange marmalade.

Provided by Paula Kittelson

Categories Breakfast

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 cups Bisquick™ Complete pancake & waffle mix
2/3 cup fresh orange juice
2/3 cup water
1/2 cup mascarpone cheese
Grated peel of 1 medium orange
5 tablespoons powdered sugar
1/2 cup champagne or other bubbly wine
1/3 cup whipping cream
4 to 6 tablespoons orange marmalade
Orange peel for garnish

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.

Nutrition Facts : ServingSize 1 Serving

MINI MIMOSA PANCAKE STACKS RECIPE - (4.5/5)

Mini Mimosa Pancake Stacks Recipe - (4.5/5) image

Provided by brownbox

Number Of Ingredients 10

Ingredients

2 cups Bisquick Complete pancake & waffle mix
2/3 cup fresh orange juice
2/3 cup water
1/2 cup Mascarpone cheese
Grated peel of 1 medium orange
5 tablespoons powdered sugar
1/2 cup champagne or other bubbly wine
1/3 cup whipping cream
4 to 6 tablespoons orange marmalade
Orange peel for garnish

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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