These Crepe Suzette Inspired Pancakes or Shortstack Suzette is a recipe inspired by one of home cooking’s greatest heroes, Julie Child. Combine the luscious flavors of citrus and liqueur for an elegant Sunday brunch!
Bonjour! Today I’m sharing a recipe inspired by one of home cooking’s greatest heroes, Julia Child. Crepe Suzette Inspired Pancakes combine the luscious flavors of citrus and liqueur with the casual ease of a Sunday morning breakfast.
One of my favorite quotes from this incredible woman sums up just about everything I love about working with food.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude. – Julia Child
Bravo, Julia. In honor of this amazing woman’s birthday, I suggest getting into your kitchen and trying something new – maybe even something that scares you a little. Perhaps a delicate soufflé or decadent cake?
Or, you can cheat a little and whip up a super easy and crazy-delicious stack of Crepe Suzette Inspired Pancakes. This recipe has three major steps, one of which you can totally skip to reduce hassle and prep time. If you don’t feel like flipping your own homemade pancakes, there is no shame in using a mix or even reheating frozen pancakes.
Crepe Suzette Inspired Pancakes – Shortstack Suzette
For the most part, pancakes are pancakes. The real magic here lies in the toppings: naturally flavored whipped cream, syrup made from cognac and orange liqueur, and of course, fresh juicy oranges.
Oh my goodness, that looks so good. Is it time for breakfast yet?
- 1/2 cup and 2 tablespoons maple syrup, divided
- 1/4 cup cognac
- 2 tablespoons Grand Marnier®
- 5 tablespoons orange juice concentrate, divided
- 1 tablespoon light brown sugar
- 1 pint heavy cream
- 1 tablespoon white sugar
- zest from 1 orange
- sea salt, to taste
- sliced oranges, for garnish
- 24 Pancakes (use any recipe you like)
- To make syrup, whisk together 1/2 cup maple syrup, cognac, Grand Marnier®, 2 tablespoons orange juice concentrate, light brown sugar, and a pinch of sea salt in a small saucepan.
- Bring to boil over high heat, then reduce to medium and simmer rapidly for 2-3 minutes, or until large shiny bubbles form and liquid reduces by about 1/3.
- Remove from heat and allow to cool to room temperature. Refrigerate if not using immediately.
- To make whipped cream, pour heavy cream, white sugar, orange zest and a pinch of sea salt into the bowl of a stand mixer and whisk on high speed for about 3 minutes.
- Reduce speed to medium, and add remaining maple syrup and orange juice concentrate. Whip for another 2-3 minutes, or until the cream has become thick and fluffy. Cover and refrigerate until use.
- When ready to serve, gently reheat syrup over low heat for a few minutes before serving. Make or reheat pancakes, then top with whipped cream, warmed syrup, and orange slices.
Home Chef Tip: You can use any brand or recipe for pancakes, but my personal favorite to use is a classic buttermilk. Feel free to sub gluten-free, vegan, or even protein pancakes to make them more suitable to your diet. To customize this recipe's flavor, try using a flavored pancake recipe. For example, gingerbread pancakes would taste incredible!
I hope you’ll have a delicious time celebrating Julia’s legacy today – and all year long. Happy cooking, mes chères. When in doubt, remember her words.
This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all, have fun . -Julia Child
We hope you love this Crepe Suzette Inspired Pancakes recipe from SoFabFood Contributor, Mary Helen from Mary Makes Good, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Breakfast Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!