Vanilla ice cream pancake pairing with Wellington Wines Chardonnay

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Ice cream, pancakes and wine. Yes, yes and yyyeeeeeesssssss!! Wellington Wines – where ice cream pancakes are born – celebrates 110 years of wine making history. Today I join the celebration with a creamy vanilla ice cream pancake crumbled with ginger biscuits and a dash of cinnamon sugar that is paired with a glass (read: bottle – don’t judge 😀 ) of W Unwooded Chardonnay.

Chardonnay has a full mouth feel that works beautifully with the creamy vanilla ice cream. The Wellington Wines Chardonnay is unwooded and it comes from a warm region which results in more of a fruity flavour on the pallet. The spicy ginger from the biscuit and the cinnamon compliments the subtle fruity tone of the wine.

The pancake batter has a secret weapon: Wellington Wines Sauvignon Blanc. The acidity in this wine is quite high, and works as lemon juice would in a basic pancake recipe. Only with the Sauvignon Blanc you have a delicious fruity aftertaste.

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If you are in the area and would like to visit Wellington Wines for an ice cream pancake and wine pairing during December 2016, you can email marketing@wellingtonwines.com for more information. If not, spoil yourself with a bottle of W Unwooded Chardonnay – absolutely gorgeous with a vanilla ice cream pancake, or without. 😉

Wellington Wines #WhereWinesAreBorn

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For the pancakes

Ingredients:

4 eggs

2 cups flour

2 tablespoons W Sauvignon Blanc

½ cup oil (I used canola oil)

Pinch of salt

1 teaspoon baking powder

Cold water as needed

Method:

  1. Mix all the ingredients well. Add water to get the same consistency as a runny cream.
  2. Let it cool for 2 to 3 hours.
  3. Heat a non-stick pan and cover the base with a thin layer of batter. Once the edges start turning up, flip the pancake over.
  4. Keep the pancakes warm on a plate on a pot of steaming water.

For the vanilla ice cream

Ingredients:

250 ml full cream milk

500 ml cream

150 g sugar

2 teaspoons vanilla essence

4 egg yolks

Pinch of salt

Method:

  1. Warm milk, sugar, half the cream, vanilla essence and salt in a saucepan.
  2. Let it cool for 30 minutes to room temperature.
  3. In a separate bowl, whisk the egg yolks.
  4. Slowly pour the milk mixture into the eggs while whisking continuously.
  5. Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
  6. Pour the mixture through a strainer and add the rest of the cream.
  7. Chill for 12 hours.
  8. Churn your ice cream according to your machine’s specifications.

To assemble:

  1. One pancake + one scoop of vanilla ice cream + cinnamon sugar + crumbled ginger biscuits.
  2. Enjoy with a cold bottle of W Unwooded Chardonnay.
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