Laurelin Paige: Kayti's Kitchen: Get Lucky Pancakes

Sunday, May 29, 2016

Kayti's Kitchen: Get Lucky Pancakes

Welcome back to Kayti's Kitchen! Ever since I moved from Denver to Kansas City, I've super (super) missed my work wife, Kayti McGee, cooking me yummy things. These days, I'm coercing her–or domming her, one of the two–into coming up with a recipe inspired by a book of my choosing each week.

Be sure to share this post to enter the giveaway at the bottom!

This week, we get to use my very own blurb! "I laughed my ass off. Let me know if you find it. I wish I'd written this book." *curtsies* <3 Kayti


Get Lucky Pancakes

by Kayti McGee

Picture this: you wake up and yow! That’s a helluva hangover–wait–who’s that? Is that…a tattoo? So there you are, in Nate’s bed (your name is Julia, by the way...roll with this) and you realize you are living the romance equivalent of The Hangover. You have to retrace your steps to figure out what the hell happened last night. But when you were that drunk–maybe still are–you need two things: a good breakfast, and a hair of the dog that bit you. Enter champagne pancakes. You make them in the blender so if a judgey roommate wanders in you can pretend you are virtuously making a smoothie.

Note: I totally added a couple drops of pink food coloring to my pancakes for absolutely no good reason except that they were prettier.

1 bottle dry pink champagne (I used Freixenet)
1 cup powdered sugar
1 stick butter, soft
½ cup milk or milk alternative
1 egg
1 cup flour
1 TB baking powder

First things first, I must tell you. You’re about to make champagne buttercream for these bad boys, so put 1 cup of champagne into a little pot over med-high heat. Pour another ½ cup champagne into a blender. The rest is yours. Friend, you should drink it.

Watch the boiling champagne closely, because you need it to reduce down to about 2 TB and that happens FAST. Plus, you have a drink now, so it's easy to lose track of these things. When the champagne is reduced, pour it into the powdered sugar, mix like crazy, add the butter, mix, and magic just happened that could even rival last night’s pants-sorcery.

Wait! You've got more champagne to deal with! To your ½ cup champs already waiting in the blender, add the milk, egg, powder, and flour. Blend. Good job--go take another little sippy sip of your champagne.

Now heat a skillet over medium high heat and spray with baking spray. Or butter, if you like yummy things to be even yummier. Pour dollops at a time into your skillet, and flip when they begin to bubble on top. Pile these bad boys high, use copious amounts of champagne buttercream, and I highly recommend sprinkles as well.

After all–once you figure out what happened last night, you may find you have something to celebrate.


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