Mountain Valley Sparkling Water Pancakes

By: Lia Grabowski
Stack of pancakes

The secret to achieving the airiest, fluffiest pancakes? It’s in the water. Using a splash of high-quality sparkling water helps aerate the batter, giving the finished cakes a structure of airy pockets, not dry lumps of batter. William Dissen, the chef of The Marketplace, Haymaker, and Billy D’s Fried Chicken in Asheville makes his signature sparkling water pancakes using Mountain Valley Spring Water. He loves this water not just for drinking, but its powerful carbonation and balanced pH makes it ideal to cook with.

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8 servings

  • 2 cups flour
  • 3 tablespoons sugar
  • 1¼ teaspoon baking powder
  • 1¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1¾ cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla paste
  • ½ teaspoon vanilla paste
  • ½ cup Mountain Valley Spring Water (cold)
  • 1 tablespoon canola oil
  • Banana Berry Compote
  • 4 tablespoons butter
  • 1 cup brown sugar
  • 1 banana
  • sliced
  • ½ cup Cointreau
  • ½ teaspoon ground cinnamon
  • 3 ounces blackberries
  • 3 ounces raspberries
  • 3 ounces blueberries
  • Pinch of salt
  1. In a medium bowl, wisk together all dry ingredients and set aside.
  2. In a separate bowl, whisk together the wet ingredients. Working in batches, fold the wet ingredients into the dry ingredients.
  3. Heat a nonstick pan over medium heat, and pour ¼ 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 to 3 minutes.
  5. Flip and cook the other side, about 1 to 2 more minutes.
  6. Eat immediately after cooking with banana berry compote.

Banana Berry Compote

  1. Heat a saute pan over medium heat and add butter and brown sugar. Gently stir to melt sugar and to keep the butter from burning. Add the bananas and cook until soft, about 3 to 5 minutes.
  2. Tilt the pan back and heat the front of the pan. Add the Cointreau, and using a stick lighter, light the alcohol to flambé. Sprinkle in cinnamon.
  3. After the flame subsides, fold in the berries to warm through.
  4. Serve immediately over pancakes.
  • By William Dissen of The Market Place and Haymaker, Asheville, North Carolina

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