Of all the ice cream pancake and Wellington Wines pairings my hubby and I had the pleasure of tasting this week, this choc mint ice cream pancake pairing with Wellington Wines Pinotage was our favourite. I just love a pinotage and well, my hubby is a bit of a chocoholic to say the least.
Pinotage, a proudly South African wine, is a complex wine with many layers of flavour. This means you can get more than one aroma from a pinotage, and it’s quite subjective. The lingering sweetness of the chocolate is repeated in the wine, and if you have a trained sense of smell you will be able to pick up minty tones.
Also, choc mint ice cream pancakes!! Hello! 😀
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.
Wellington Wines #WhereWinesAreBorn
You can also take a look at the delectable vanilla ice cream pancake pairing with Wellington Wines Chardonnay, a summery mango ice cream pancake pairing with Wellington Wines Chenin Blanc and a berry nice berry ice cream pancake pairing with Wellington Wines Pinotage.
For the pancakes
2 cups flour
2 tablespoons W Sauvignon Blanc
½ cup of 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 pancakes warm on a plate on a pot of steaming water.
For the choc mint ice cream
250 ml full cream milk
500 ml cream
200 g sugar
6 tablespoons cocoa
Handful of fresh mint leaves, chopped
1 teaspoon vanilla essence
4 egg yolks
Pinch of salt
- Warm milk, sugar, half the cream, vanilla essence, cocoa 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. Add the mint leaves. 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 choc mint ice cream + cinnamon sugar + chopped mint chocolate
- Enjoy with a bottle of W Pinotage.