Eggnog Pancakes are perfect for the holiday time of year. When Eggnog appears at our grocery store, I grab a carton while I can. I was inspired to use eggnog instead of buttermilk to make "from scratch" pancakes. I also used vanilla bean paste, but you can easily substitute pure vanilla extra. These pancakes are thick, fluffy and addictive. I recommend using pure maple syrup and plenty of butter. Yes, it's decadent, but eggnog only comes around once a year! Enjoy!
Author Debby - www.AFeastfortheEyes.net
Ingredients
2tablespoonsunsalted butter
1 1/2cupsall-purpose flourI used unbleached flour
2heaping teaspoons baking powder
1teaspoonsugar
1/4tspfreshly grated nutmegoptional
Pinchsalt
1 1/3cupsEggnog
2eggs
1tspvanilla bean pasteor 1/2 tsp pure vanilla
Butterfor the griddle
Pure Maple Syrup
Instructions
Melt the butter and set aside to cool slightly.
In a bowl, measure the flour and add the baking powder, sugar and salt. Whisk, or stir to combine.
In another bowl,whisk the Eggnog, eggs and the slightly cooled butter; pour the liquid ingredients into the dry ingredients, whisking as you do so.
NOTE: I try not to overwork my pancake dough, so they turn out tender and fluffy.
On medium-heat either a griddle or nonstick frying pan, and pour out about 1/4 cup of the batter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a 2-3 of minutes, on the other side.
Notes
NOTE: I always heat my plates in a warm oven, so that my pancakes are served nice and hot-- the better for added butter to melt and for pure maple syrup to ooze over the edges.