ingredients.
- (2) cups self-rising flour
- (½) cup, plus (2) tbsp, sugar
- (1) lemon, zested
- (2) eggs
- (1) cup prosecco (or champagne or sparkling wine)
- (2) tbsp lemon juice
- (¼) unsalted butter, melted
- (1) pint blueberries, fresh
- maple syrup, optional
directions.
- Heat a griddle to 350°F (or medium heat)
- Combine flour, sugar and lemon zest in a bowl and set aside
- Place eggs, prosecco, lemon juice and melted butter in a separate bowl and whisk until combined (if a bit of foam forms, don’t panic, just skim it off the top and it will be okay)
- Pour wet ingredients into the flour mixture and stir until combined*, but be careful not to over mix the batter or the pancakes won’t be light– it’s okay if the batter is a little lumpy
- Melt some butter on the griddle and pour ½ cup of batter per pancake on the griddle
- Evenly drop a handful of blueberries on the pancake (as many or as few as you’d like)
- Cook pancake for about 5 minutes, or until edges begin to bubble, and flip
- Let pancake finish cooking for another 4-5 minutes
- Butter griddle between batches to ensure easy flipping and even browning
- (Optional) Warm some maple syrup on the stove and serve with pancakes
*If batter is too thick, add a couple more tablespoons of prosecco at a time until it is the right consistency — thick, but easily pours and is not clumpy
