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My review
Leftover Champagne Pancakes
alanglands
"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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Ingredients
25 m servings 109 calsOriginal recipe yields 12 servings (4 cups batter)
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- US
- Metric
Directions
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Prep
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- 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.
- 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.
Footnotes
- 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. Full nutrition
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Newest
4/4/2016
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...