These Bubbly Pancakes are Absolutely Flawless!
So thick and fluffy, at the same time so light and airy! The added Champagne helps give it some extra bubbles! If making for kids use lemonade instead!
Yield: 4 people
- 2 eggs
- 240 ml milk
- 2 tbsp olive oil
- 240 grams plain flour
- 2 tsp baking powder
- 2 tbsp sugar
- 50 ml champagne Brut is cheaper and works just as well or use lemonade!
- 1 tsp vanilla extract
- 1/2 lemon squeeze juice
If serving with Raspberry sauce create that first.
Sift the flour, baking powder and sugar in a bowl and mix together
In a separate bowl, whisk together egg, milk, vanilla extract, lemon juice, olive oil and place to one side.
Make a well in the flour mixture, gradually stir in the milk mix until well mixed and no lumps. We used a handheld electric whisk to speed up the process.
Now pour your champagne in and gently fold it in to help your mixture get more bubbly
Put your frying pan on a medium heat, place a cookie cutter down, and spray pan and cutter with oil.
Pour 75ml of the mixture into the oiled cookie cutter and cook for 2 ½ mins before removing ring (wear oven glove for removal).
Use a large spatula to flip the pancake and cook for a further 2 ½ minutes.
Whilst you repeat for the rest of the pancakes, keep the cooked ones warm in an oven at 50°C
Calories: 516kcal | Carbohydrates: 77g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 83mg | Potassium: 608mg | Fiber: 3g | Sugar: 13g | Vitamin A: 288IU | Vitamin C: 10mg | Calcium: 268mg | Iron: 5mg