From the menu of . . . Chateau Elan, 100 Rue Charlemagne, Braselton. 678-425-0900, www.chateauelan.com
Q. My husband and I recently spent the Fourth of July weekend at Chateau Elan and ate the most wonderful wild berry pancakes at the brunch in the Versailles Restaurant. Is there any possibility that you can get the recipe for us? Thanks so much! Kelly Barker, Kennesaw
A. Now you know. "From the menu of …" gets so many requests for recipes that we are only now getting to requests that came in last July. Chateau Elan's executive chef Marc Suennemann was happy to provide this recipe, just in time for everyone to enjoy before this Fourth of July.
Fresh berries are used for the compote at the Versailles Restaurant, but you can use frozen berries if you wish. For a thoroughly indulgent breakfast, serve the pancakes as they do at Chateau Elan with a glaze of unsweetened whipped cream.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.
Chateau Elan Wild Berry Pancakes
Hands on: 20 minutes
Total time: 30 minutes
Makes 14 pancakes
1 1/4 cups all-purpose flour
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/4 cup heavy cream
2 eggs
2 tablespoons granulated sugar
1 teaspoon honey
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 pinch kosher salt
1 pinch lemon zest
Wild Berry Compote, see recipe
Mint sprigs, for garnish
In a medium bowl, whisk together flour, buttermilk, butter, cream, eggs, sugar, honey, baking powder, baking soda, vanilla, salt and lemon zest. Let mixture rest 10 minutes.
Heat a griddle or skillet until very hot. Turn heat down to medium high and lightly grease griddle or skillet. Ladle 1/4 cup portions of the batter to make each pancake. Cook until bubbles cover the top of the pancake, about two minutes, then flip and cook until golden brown on bottom, about a minute. Remove from griddle or skillet and keep warm. Repeat with remaining batter. Serve immediately with Wild Berry Compote and garnish with mint sprigs.
Per pancake: 139 calories (percent of calories from fat, 58), 3 grams protein, 12 grams carbohydrates, trace fiber, 9 grams fat (5 grams saturated fat), 51 milligrams cholesterol, 162 milligrams sodium.
Wild Berry Compote
Hands on: 10 minutes
Total time: 10 minutes
Makes 2 cups
2 tablespoons unsalted butter
4 cups mixed berries, cleaned and trimmed (strawberries, blueberries, raspberries)
1/2 cup granulated sugar, or to taste
Zest and juice of 1 lemon, or to taste
1 pinch kosher salt
10 mint leaves, cut into very thin slivers
In a large skillet, melt the butter over medium high heat. Add the berries, sugar, lemon zest and lemon juice. Saute the mixture, stirring often, until the berries begin to break down and release their juices, about five minutes. Add salt and check for seasoning (adding more sugar or lemon juice, if desired). Remove pan from heat and stir in mint leaves. Serve immediately with warm pancakes.
Per 1/4-cup serving: 97 calories (percent of calories from fat, 27), 1 gram protein, 19 grams carbohydrates, 2 grams fiber, 3 grams fat (2 grams saturated), 8 milligrams cholesterol, 16 milligrams sodium.
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