Buckwheat-Honey Pancakes with Mascarpone Cream and Ice-Wine Peaches

Varietal: Dessert Wines or Sparkling Wines

Serves 4

These healthy pancakes become decadent thanks to the additions of cardamom-scented mascarpone (Italian cream cheese) “lightened” with whipped cream, and peaches flavored with Okanagan-produced Ice Wine. You can make them now, during the height of fresh peach season, or use frozen fruit during the winter months. Pair the pancakes with the leftover Ice Wine or a slightly sweet Champagne or sparkling wine for a truly unforgettable Sunday brunch treat.

Ice Wine Peaches

3 to 4 ripe peaches, peeled and sliced into bite-sized pieces, or 3 to 4 cups frozen peach slices, defrosted
1 cup good-quality Ice Wine

Mascarpone Cream

1 cup mascarpone cheese
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/2 cup whipping cream, whipped to stiff peaks

Buckwheat-Honey Pancakes

3/4 cup all-purpose flour
3/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
1 to 1 1/2 cups plain soy milk or whole milk
2 tablespoons melted butter or canola oil
1 tablespoon honey
1 to 2 tablespoons vegetable oil

1. At least 2 hours before you plan to serve, make the Ice-Wine Peaches. Place the peaches in a medium nonreactive bowl with a lid, pour the wine over the fruit, and stir gently. Cover and let stand for 2 hours at room temperature or overnight in the refrigerator.

2. To make the Mascarpone Cream, in a medium bowl using a whisk, whip the mascarpone until smooth and lightened. Add the sugar, vanilla, and cardamom, and whisk until well blended. With a spatula, fold in the whipped cream. Use immediately or cover and refrigerate.

3. Preheat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper.

4. In a large bowl, sift together the flours, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, 1 cup of the soy milk, the melted butter, and honey. Make a well in the center of the dry ingredients and add the liquid ingredients, whisking until almost smooth (only a few lumps should remain). If needed, add additional soy milk until the mixture reaches the proper consistency.

5. Heat 1 tablespoon of the oil in a large skillet or griddle (nonstick works well for this) over medium-high heat. When the oil is hot but not smoking, spoon the pancake batter into the skillet in the desired amount. Cook until bubbles appear on the surface of the pancakes, 2 to 3 minutes.

6. Turn and cook until the pancakes turn light brown on the underside, 1 to 2 minutes more. Repeat with the remaining batter, adding more oil as necessary. Transfer the cooked pancakes to the prepared baking sheet and keep them warm in the oven until serving.

7. Divide the pancakes among 4 plates, divide the Mascarpone Cream over the pancakes, and top with the peaches.

Cook’s Hint: The peaches are good on other things besides pancakes. For a simple and elegant summer dessert, serve them over good-quality vanilla ice cream or frozen yogurt and pound or angel-food cake. Make an extra batch of peaches during the summer, freeze, and defrost for a taste of summer during the long, cold winter!

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.