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- Linda from My Full Wine Glass cracks open Cava: Because everybody needs a go-to bubbly
- Martin at ENOFYLZ Wine Blog pops the cork on Sparkling Wine from Chablis? Oui! Val de Mer Brut Nature Rosé
- Anna Maria of Unraveling Wine toasts us with 10 Best Greek Sparkling Wines with Pairings
- David at Cooking Chat disgorges Baked Fiesta Dip with Mexican Bubbly
- Robin of Crushed Grape Chronicles riddles with Bubbles by any other name…Sparkling wines from all over the globe
- Jennifer of Vino Travels charms with Upcoming the Game with Asolo Prosecco
- Lisa at The Wine Chef adds dosage with Dive Into the OG Bubbly With Blanquette de Limoux
- Terri from Our Good Life shares Favorite Bubbles from Around the World
- Nicole at Somm’s Table gets cagey with Re-introducing Cava!
- Gwendolyn from Wine Predator...Gwendolyn Alley adds the crown with Sparkling Wine Pairing Secrets from Around the World Part One
- Susannah from Avvinare sparkles with Brazilian sparklers come of age
- Andrea The Quirky Cork celebrates with A Vertical Tasting of Vinkara’s Yaşasın
The Boschendal Brut Rosé from South Africa comes from winemaker Lizelle Gerber who blends 93% Pinot Noir with a smidge of Chardonnay and a splash of Pinotage to give it that beautiful rose gold hue. On the nose, the wine boasted delicate floral notes along with summer stone fruit. But it was the brioche aromas that made this such a delight. The creamy mouthfeel was countered by a brightness that made this an easy pick as a brunch libation. Day drinking needs a cheerfulness on the tongue!
Pannekoeke are South African crêpes. When I first read the title on a list of South African cuisine, I expected something more like the Dutch pannekoeken; I have written about pannekoeken before: here. And we make crêpes often! But, no, these are definitely thicker than crêpes, but thinner than regular pancakes. They can be sweet or savory, but are most often rolled up with a cinnamon sugar blend. Done!
Ingredients serves 4 to 6
- 2 cups flour
- 1-1/2 teaspoon baking powder
- 4 large eggs
- 2 cups milk (I used whole milk)
- 5 Tablespoons butter, melted and slightly cooled (if you are using unsalted butter, add 1/2 teaspoon of salt to the batter) plus more for greasing the pan
- Also needed non-stick skillet or crêpe pan
- 6 Tablespoons organic granulated sugar
- 2 Tablespoons ground cinnamon
- 1 lemon
In a large mixing bowl, whisk together the flour and baking powder...and salt if you are using unsaled butter.
Add in the melted butter and whisk till smooth. Let rest for 10 minutes.
Place your non-stick skillet or crêpe pan over medium-low heat. Grease with additional butter, then pour 1/2 cup batter into the pan and swirl to coat the bottom in a thin layer.
Once the bottom is starting to turn golden, flip, and cook the other side. This goes very quickly, perhaps 60 to 90 seconds per side. Repeat with all the batter.
In a small mixing bowl, combine sugar and cinnamon. Squeeze a little lemon juice on the cooked Pannekoek and sprinkle generously with cinnamon sugar. Roll up and repeat with remaining Pannekoeke. Serve immediately.