Have you ever had leftover Champagne?
Me neither.
This recipe is intended for those who do. But since I’m sure we can all agree that it would be nothing short of a sacrilege to pour real Champagne into any recipe, allow me to clarify that this can me made with ANY dry sparkling wine.
The real Champagne should be served on the side.
What you’ll need:
| 2,5 cups All-Purpose Flour |
| 3 teaspoons Baking Powder |
| 1/2 teaspoon salt |
| 3/4 cup Dry Sparkling Wine |
| 1/4 cup Granulated White Sugar |
| 3/4 cup Milk |
| 1 large Egg |
| 2 tablespoons Melted Butter |
Prep. time: 5 mins – Cooking time: 15 mins – Total time: 20 mins
Instructions:
In a large bowl, mix together the dry ingredients.
Whisk in egg, melted butter, sparkling wine and milk and mix well.
Leave batter to stand for about 5 mins. In the meantime, preheat a pan to medium heat.
Prime the pan with butter or vegetable oil to prevent batter from sticking. Scoop batter into pan in about 1/3 cup measurements. Allow each side to cook for 2-3 minutes or until bubbles form and burst in the middle of the pancake.
Serve pancakes with your choice of powder sugar, butter, berries, maple syrup, whipped cream, jam or chocolate sprinkles.
And don’t forget to serve the real bubbles on the side 😉 .
Enjoy!
the.wine.girl 