'Tis the Season for Eggnog Pancakes
I was recently rummaging through the fridge for pancake ingredients when a quart of eggnog caught my eye. I decided on the spot to try making eggnog pancakes instead of the regular buttermilk standby. They turned out fantastic, and we all scarfed them down. The only sad part came the NEXT morning when there weren't enough leftover pancakes for everyone to have more than one.
Ingredients
6 Tablespoons unsalted butter, melted
1 cup eggnog
2 eggs
1 Tablespoon oil
1 teaspoon vanilla
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg
Related: The best of bacon - it's not just for breakfast anymore!
Directions
1. In a small mixing bowl, whisk together the melted butter, eggnog, eggs, oil and vanilla. Set aside.
2. In a medium mixing bowl, whisk together the dry ingredients, then carefully pour in the wet ingredients. Stir just until combined (try not to overmix!).
3. Pour a scant 1/4 cup batter on a griddle over medium heat, cooking until bubbles form and pop on the batter's surface, then flip and cook another 2-3 minutes, until both sides are golden brown. Repeat with remaining batter. Serve with maple syrup. Makes 14-16 pancakes.
- By Janssen Bradshaw
For 31 breakfasts that beat a bagel any day, visit Spoonful!
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