Eggnog Pancakes

Had a quart of Eggnog that was gonna go bad in a couple of days. I love Eggnog but I've been sick for a week & the thought of drinking it was beyond me. I wanted to make bread pudding but I only had half a loaf of week-old sourdough. I made Eggnog French Toast with it instead. That turned out pretty good but I still had half a carton left so I decided to give this recipe a go. These pancakes are excellent - light, fluffy & flavorful. Adding dry spices to the batter helps to punch up the eggnog flavor - the nutmeg is the key.




Eggnog Pancakes

1 1/2 cups All Purpose Flour

1 tbsp Sugar

2 1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1/4 tsp. Nutmeg

2 tbsp Melted Butter

1 1/2 cups Prepared Eggnog

1 large Egg, lightly beaten

In a medium mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk to blend ingredients. Preheat pan or griddle to medium-high.

In a separate bowl, stir together eggnog, butter, and egg. Pour into dry ingredients and whisk just until dry ingredients are moistened. Batter will be fairly thick. Drop batter by quarter-cupfuls onto buttered skillet. Cook pancakes until bottoms are golden brown and bubbles appear on the surface. (Because the batter is so thick, check the bottoms before bubbles break at the surface so they don't burn.) Turn and cook other side. Keep warm in oven until all the batter is cooked.

I freeze the leftover pancakes and reheat them in the toaster oven - 350 degrees for 10 minutes or so. They are a bit denser after having been frozen but still good. And this way, you can have pancakes whenever you want without the hassle. Works great for french toast too.