Lightly grease skillet or griddle and preheat oven medium-high heat or to 350°. Whisk together Champagne, egg and oil. Add mix and stir just until moist leaving batter slightly lumpy. For each pancake, pour ¼ cup batter onto hot skillet. When slightly puffed and bubbled, flip and cook until second side is golden brown. Batch makes about twenty-four 5” pancakes. Serve and enjoy!