Today we have a special treat for you, but be aware, it requires some tricks! Your kids or young family members already got their candies a few days ago (Halloween anyone?), and now it’s your turn. But we are going to request you put on a small performance. Don’t sweat it, nothing too terribly tricky!
You should be used to following our homemade recipes by now, and this one isn’t an exception, but this time we are taking a step further: we’re going to cook with the wine as well. Yes, we dare to do that sometimes, too! You know what they say, “the better the wine, the better the sauce.” And quality sherries are world-famous for their versatility, and the enhancement they contribute to endless culinary preparations. Simply, we suggest cooking down a wonderful px to make a wonderful syrup for dressing your pancakes, but there are a few things to consider. First and foremost, there will likely be some alcohol left in your syrup. Typically, the longer you cook, the more alcohol cooks out, but we can’t guarantee it, so don’t let the kids sneak a taste this time!
Let’s see some of the science behind reducing wine…
How to make homemade sweet PX syrup for pancakes
Slowly… simmering at low fire is a technique used to concentrate the elements in the sauce while water (among other volatile compounds) evaporates into the air. Eventually, when the water gets hot enough (when the vapor pressure of the water’s surface is equal to or greater than atmospheric pressure), it will energetically boil away. Vigorous boiling can exacerbate this effect as it agitates the molecules even harder leading to a potentially greater loss of aromas, which is something that we want to avoid. So then, it is best to go low and slow.
With wine, it gets even more complicated, as you’ve got another factor to contend with: alcohol. When simmering an alcohol and water mix, the vapor coming off will be a mixture of alcohol and water, even if the liquid hasn’t yet reached the boiling point of pure water. It is more complicated than that, but the takeaway is that it’s nearly impossible to entirely remove the alcohol content from a sauce or stew by simmering it on the stovetop. By the time the alcohol has been removed, most of the water will be evaporated as well.
- Instructions: In a large saucepan over low heat, bring the Lustau PX San Emilio wine to a simmer. Maintain the heat to low and continue to simmer, stirring often, until the sauce is reduced by half. Remove the saucepan from the heat and add sugar to taste (if you need more sweetness!) and stir until well combined. Let the sauce cool to the desired temperature. If not using immediately, let the sauce cool to room temperature, place it in an airtight container, and store it in the refrigerator for up to 3 days. Reheat before using.
Why Pedro Ximenez is the best sherry for “Dessert Time”
How many times have we said that we have a sherry style to go with virtually any ingredient, dish, and occasion? Many, right? So, is the dessert that part of the meal you can’t wait to get to? If your answer is yes, don’t look anywhere else because we have the right wine for you. Pedro ximénez sherry wines are so special and sophisticated that many consumers simply consider them ‘liquid’ desserts. You may not want anything more than sipping them at the end of the night. Now, we also like to share that this is the type of sherry that we always prefer the-older-the-better. When these wines are kept in oak casks in those bodegas for 30 years or more, they truly become magical, dark (almost black), extremely complex, and even more savory and balanced. If the next time you visit the region you are lucky enough to get a taste of a 100-ish-year-old PX out of a cask (yes, that cask that is hidden in the back of the room!), I promise you’ll never forget the experience.
Best sherry to pair with pancakes is: Lustau Cream East India
We chose a wine to make a sauce for your pancakes, and we also picked another wine to help you polish them off your plate. Lustau Cream East India is a favorite of many sweet sherry aficionados around the globe, and they certainly can’t be blamed. This one-of-a-kind wine is a blend of dry oloroso with some sweet pedro ximénez added to it. But wait, there is more: “Each wine (oloroso and pedro ximénez) is matured, separately in its own solera for 12 years. Once blended, the resulting sherry is returned to a 45-cask solera for a further 3 years of aging. In centuries gone by, casks with sherry were lashed to ships sailing for the Indies and were found to develop an extraordinary smoothness and complexity. Lustau has revived this style of sherry in the East India wine.”
Well, if that wasn’t enough excuse to make you run out for a bottle right away, this type of ‘blended’ sherry also shows the perfect profile to go with your pancakes with homemade pedro ximénez syrup. Not overly sweet (the blend is made up of more than 80% dry oloroso) with a clean and savory finish. Let us know!
Recipe how to make homemade pancakes
Finally, here is the recipe for the actual homemade pancakes, we liked this one.
- Flour: This homemade pancake recipe starts with all-purpose flour.
- Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.
- Sugar: Just a tablespoon of white sugar is all you’ll need for subtly sweet pancakes.
- Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.
- Milk and butter: Milk and butter add moisture and richness to the pancakes.
- Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.
1. Sift the dry ingredients together.
2. Make a well, then add the wet ingredients. Stir to combine.
3. Scoop the batter onto a hot griddle or pan.
4. Cook for two to three minutes, then flip.
5. Continue cooking until brown on both sides.
6. Add the Pedro Ximénez syrup!
When to Flip Pancakes
Your pancake will tell you when it’s ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. This will usually take about two to three minutes on each side.
Tips for making homemade pancakes
Extra Ingredients and Toppings:
Feel free to add fruits to your pancakes, we like the balancing acidity in blueberries for instance, but many fruits will work a similar way. Same with sprinkles of all sorts, keep them in mind. Perhaps some mini-chocolate chips? Caramel? No, wait! Vanilla ice-cream!!
How to Reheat Pancakes:
Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them, so the pancakes don’t get soggy.
Can You Save Pancake Batter?
Don’t let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it’s best to freeze the batter.
Can You Freeze Pancakes?
Yes, you can freeze pancakes and pancake batter.
To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren’t touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
To freeze pancake batter: Ladle the pancake batter in serving-size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.
0 comments on “Pancakes with homemade Pedro Ximénez syrup”Add yours →