Peach Bellini Pancakes
Heat pancake griddle to 375° F. Lightly grease griddle.
Place the mix and Prosecco in a large bowl and whisk to combine. Do not over-mix. Let batter stand for 2 minutes.
Pour slightly less than ¼ cup batter per pancake onto griddle.
Cook 1 to 1 ½ minutes per side. For light and fluffy pancakes, flip only once when tops bubble and bottoms are golden brown.
Spread a generous tablespoon of peach butter over each pancake and layer with whipped cream, as desired. Top with chopped peaches and garnish with fresh mint leaves. Serve immediately.