Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine sea salt until evenly combined and aerated.

Dry ingredients

In a separate bowl whisk the egg until blended. Add the whole milk, plain yogurt (or crème fraîche), melted cooled butter and vanilla extract; whisk until smooth.

Wet ingredients

Make a well in the dry ingredients and pour in the wet mixture. Use a spatula to fold gently until just combined — small lumps are fine. Do not overmix to keep pancakes tender and light. Let the batter rest 5–10 minutes to hydrate the flour and develop slight airiness.

Combine

While the batter rests, peel, core and dice the apples into roughly 1/2" pieces so they cook evenly.

Prepare apples

Heat 1 tablespoon unsalted butter in a medium nonstick skillet over medium heat. Add the diced apples, light brown sugar, lemon juice, ground cinnamon and lemon zest. Cook, stirring occasionally, until the apples are softened but still hold some texture, about 6–8 minutes. If using apple brandy or Calvados, splash it in during the last minute and flambé or simmer off the alcohol briefly. Taste and adjust sweetness — compote should be lively and slightly tart to balance the dry sparkling wine. Remove from heat and keep warm.

Cook compote

Heat a large nonstick skillet or griddle over medium heat until hot. Add a small pat of butter and wipe it with a paper towel so the surface is evenly coated but not greasy.

Preheat pan

For each pancake, pour about 1/4 cup batter onto the hot skillet. Cook until edges set and bubbles form and pop on the surface, 2–3 minutes. Flip and cook the second side until golden and cooked through, another 1–2 minutes. Adjust heat as needed to avoid burning. Cook remaining batter, adding more butter between batches if necessary.

Cook pancakes

Stack 2–3 pancakes per serving on warmed plates. Spoon a generous portion (about 1/4 cup) of the warm apple compote over the stack. Arrange a few thin fresh apple slices alongside for crunch.

Assemble

Drizzle each stack lightly with maple syrup or runny honey (about 1 tablespoon per serving), grate a little extra lemon zest over the top, and finish with a small pinch of flaky sea salt if desired to enhance flavors. Serve immediately with a chilled glass of dry Blanc de Blancs Chardonnay. The lively bubbles and bright acidity will cut through the butter and complement the tart apple notes.

Finish and pair

all-purpose flour

granulated sugar

baking powder

fine sea salt

large egg

whole milk

plain yogurt or crème fraîche

unsalted butter, melted + cooled

vanilla extract

tart apple (e.g., Granny Smith), peeled, cored, diced

unsalted butter

light brown sugar

fresh lemon juice

ground cinnamon

apple brandy or Calvados (optional)

finely grated lemon zest

sparkling wine (dry Blanc de Blancs Chardonnay) — chilled

fresh apple slices, thin

maple syrup or runny honey

unsalted butter, extra for cooking

finely grated lemon zest (extra)

flaky sea salt (optional, to finish)

ACHRIMERE 1971 BLANC DE BLANCS CHARDONNAYOHP

Make ACHRIMERE 1971 BLANC DE BLANCS CHARDONNAYOHP Recipe in just 35m. puncaked, dry, apple, lively bubbles...

ACHRIMERE 1971 BLANC DE BLANCS CHARDONNAYOHP

Descriptors

Tasting Notes

Food Pairings

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