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Mountain Valley Sparkling Water Pancakes


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. 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. Cook until bubbles form on the surface of the batter and the underside is golden brown, around 2 to 3 minutes. Flip and cook the other side, about 1 to 2 more minutes. 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.
3. 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. After the flame subsides, fold in the berries to warm through.
4. Serve immediately over pancakes.

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