We are loving every minute with this month’s fresh summer fruits, and one of our favorite out-of-hand summer fruits is grapes. This year, we had a chance to try a variety of summer grapes thanks to Melissa’s Produce. Pictured below, we have Black Muscato grapes (on the left), Red Moscato grapes (on the right), Jelly Drop grapes (a sweet hybrid of Concord and Thompson seedless grapes – in back), and adorable, teeny-tiny Champagne grapes (front and center).
A bit of background: Although they are popularly known as Champagne grapes, the official name of these tiny delights is Zante Currant or Black Corinth grapes, (named for the Greek city where they were first grown more than 2,000 years ago). According to Melissa’s, they were reintroduced to the food service industry in the early 1980’s when mini-vegetables were becoming popular. These delectable little fruits are crunchy with a sweet flavor and unique appearance. (Tip: Put them in the freezer, and then once they’re frozen, drop them into your favorite cold summer beverage!)
With a bounty of Champagne grapes on our hand, we decided to try something new for brunch: Champagne grape pancakes. The idea is to treat these grapes as if they were berries and pop them right into pancake batter. The best part is that you get a burst of sweet grape juice with just about every mouthful. In fact, the pancakes are so sweet they don’t need syrup.
Champagne Grape Pancakes
- 1 1/2 cups flour
- 3 T. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 1/2 cups milk
- 3 T. butter melted
- 1 cup Champagne grapes loose and removed from stems
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
In a separate smaller bowl, whisk together milk, eggs, and melted butter. Pour the liquid ingredients into the dry ingredients and stir gently until just combined (do not overmix). Fold in the Champagne grapes.
Heat a pancake griddle over medium heat and spray lightly with non-stick cooking spray. Drop the batter by the tablespoonful onto the griddle. Cook 2 to 3 minutes on each side, or until golden brown.
The key to making these pancakes? You need to have child labor on hand to get all of those teeny grapes off the stems. And given that it’s summer, you probably have child labor on hand. Put even your littlest kids to work getting the grapes off the stems and you’ll have a full cup of grapes ready to go in no time. And if you have extra – no problem! Just eat them straight off the plate.