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Leftover Champagne Pancakes


"What do you do with that leftover Champagne after New Year's Eve or brunch? Make pancakes of course! These taste delicious with macerated fruits and accompanied by a glass of champagne."
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25 m servings 109 cals
Original recipe yields 12 servings (4 cups batter)

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  1. Whisk buttermilk, eggs, and butter together in a bowl. Mix flour, sugar, baking powder, and salt together in a separate bowl. Whisk flour mixture into buttermilk mixture until smooth. Set batter aside until bubbling, 10 to 15 minutes. Pour champagne into batter; stir gently.
  2. Grease a non-stick skillet lightly and heat over medium-high heat. Pour 1/3 cup batter onto the skillet; cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.


  • Cook's Notes:
  • Make homemade buttermilk by mixing 1 cup of milk with 1 tablespoon lemon juice or white vinegar. Let set 10 to 15 minutes before using.
  • Use up to 1 full cup of Champagne, if desired.
  • Be sure the pan is very hot before making the first pancake or it will come out soggy.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 109 calories; 2.9 g fat; 15.3 g carbohydrates; 3.3 g protein; 37 mg cholesterol; 177 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Like I'll ever have leftover champagne! Sounds good though!

These turned out well after adding a little more flour to the batter. The first few I made were too thin for me. They tasted fine--I ate them with sliced strawberries and whipped cream. I probab...