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10 minutes
5 minutes
25 minutes
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 cup Champagne
- In a bowl, combine buttermilk, eggs, and butter. In a separate bowl, mix flour, sugar, baking powder, and salt. Gently whisk the flour mixture into the buttermilk mixture until smooth. Allow the batter to rest for 10 to 15 minutes until bubbly. Stir in champagne gently.
- Lightly grease a non-stick skillet and heat over medium-high heat. Pour 1/3 cup of batter onto the skillet. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side, around 1 to 2 minutes. Repeat with the remaining batter.
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