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.
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 firstname.lastname@example.org 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
For the pancakes
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
- Mix all the ingredients well. Add water to get the same consistency as a runny cream.
- Let it cool for 2 to 3 hours.
- 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.
- Keep the pancakes warm on a plate on a pot of steaming water.
For the vanilla ice cream
250 ml full cream milk
500 ml cream
150 g sugar
2 teaspoons vanilla essence
4 egg yolks
Pinch of salt
- Warm milk, sugar, half the cream, vanilla essence and salt in a saucepan.
- Let it cool for 30 minutes to room temperature.
- In a separate bowl, whisk the egg yolks.
- Slowly pour the milk mixture into the eggs while whisking continuously.
- 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.
- Pour the mixture through a strainer and add the rest of the cream.
- Chill for 12 hours.
- Churn your ice cream according to your machine’s specifications.
- One pancake + one scoop of vanilla ice cream + cinnamon sugar + crumbled ginger biscuits.
- Enjoy with a cold bottle of W Unwooded Chardonnay.