Fluffy Sparkling Water Pancakes from Culinary Ambassador Chef William Dissen

Straight from the kitchen at his popular Charlotte, North Carolina eatery, Haymaker, Culinary Ambassador Chef William Dissen whipped up fluffy Sparkling Water Pancakes with a Banana Berry Compote featuring Mountain Valley Sparkling Water for an Instagram Live exclusively for our fans. The results? DELICIOUS.

See his recipe below and make plans to visit Haymaker - which serves farm fresh fare and fine cocktails in Uptown - the next time you're in Charlotte. 

Sparkling Water Pancakes
  • AP Flour, 2 cups
  • Sugar, 3 tbsp.
  • Baking Powder, 1 1/4 tsp.
  • Baking Soda, 1 1/4 tsp.
  • Kosher Salt, 1/2 tsp.
  • Buttermilk, 1 3/4 cups
  • Eggs, 2 ea.
  • Vanilla Paste, 1 tsp.
  • Cinnamon, ground, 1/2 tsp.
  • Mountain Valley Sparkling Water, 1/2 cup (cold)
  • Canola oil, 1 tbsp.
1. Whisk together all dry ingredients and set aside.
2. In another bowl, whisk together the wet ingredients, and then fold into the dry ingredients.
3. Heat a nonstick pan over medium heat, and pour 1/4 cup of batter into the pan for each pancake.  Make sure to not overcrowd the pan.
4. Cook until bubbles form on the surface of the batter and the underside is golden brown, around 2-3 minutes.  Flip and repeat on the other side.  Eat immediately after cooking.
Banana Berry Compote
  • Blackberries, 3 oz.
  • Raspberries, 3 oz.
  • Blueberries, 3 oz.
  • 1 Banana, sliced
  • Cointreau, 1/2 cup
  • Butter, 4 tbsp.
  • Salt, pinch
  • Brown Sugar, 1 cup
  • Cinnamon, ground, 1/2 tsp.
1. Heat a saut é pan over medium high heat and add butter and brown sugar.  Gently stir to melt sugar.
2. Add the bananas and cook until soft.
3. Tilt the pan back and heat the front of the pan. Add the Cointreau, and using a stick lighter, light the alcohol to flamb é. Sprinkle in cinnamon. After the flame subsides, fold in the berries to warm through.  
4. Serve immediately.
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