Buttery pancakes with bright orange notes topped with champagne syrup for mimosa vibes on your breakfast plate
Add champagne and maple syrup to a small saucepan over medium high heat and stir until combined (about 30 seconds).
Bring mixture to a boil (about 4 minutes) then reduce heat to low and simmer for about 10 minutes. Allow to cool while you make the pancakes.
Whisk together flour, baking powder, and sea salt in a large bowl then add remaining pancake ingredients and mix until uniform.
Heat about one tablespoon of butter or olive oil in a large skillet over medium-high flame. Add about ½ cup of batter to skillet and allow to cook on one side then flip and cook. Pancake is ready to flip when edges are firm and bubbles appear on the surface of the batter and burst.
Repeat until all batter is used. Serve pancakes with warm champagne maple syrup.
Store any unused champagne maple syrup refrigerated in a sealed container.