Tuesday, December 20, 2011
Egg Nog Pancakes
One thing I love about the holidays is that I get to indulge in yummy treats I don't usually get to, egg nog being one of them. Other than homemade fudge and caramel, a good egg nog hits right up there with one of my favorites and a must-have during the season. I love it so much, I've been known to drink it right out of the carton, forgetting about sharing it with anyone else or even using a proper cup. Thankfully I'm not the only egg nog-lover in my family; my dad and siblings are as well. In fact, last year my older brother went so far as to make his morning cream of wheat with egg nog-not sure about that one.
Well, another love of mine is anything breakfast, especially pancakes. So, when I bought an abundance of egg nog a couple of weeks ago, naturally my mind turned to egg nog pancakes, egg not syrup, egg nog breakfast cake....you get the picture. So, I created this recipe based on my basic pancakes recipe and it is absolutely delicious!
These pancakes are a little sweeter than your typical pancake because of the egg nog. I enjoyed eating them with just some melted butter and a dusting of powdered sugar. HOWEVER, I also made some crazy good egg nog syrup (which I will share tomorrow) and put it on top of the egg nog pancakes and it was complete bliss-to DIE for!!! So, you choose how you want to serve them; and the sooner the better.
Egg Nog Pancakes
3/4 cup good egg nog, room temperature
1/2 cup milk, room terperature
1 tbsp. brown sugar
2 Tbsp. butter, melted
1/4 tsp. rum extract (optional)
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
pinch of freshly grated nutmeg
In a mixing bowl, whisk together the egg nog, milk, egg, sugar, butter and rum extract, until well-incorporated. Then, stir in the rest of the ingredients until combined, taking care not to over-mix.
Let batter sit while griddle heats up. Ladle batter by the 1/4 cup onto griddle and cook until edges start to dry and bubbles start forming on top; about 2-3 minutes. Flip pancakes and cook another 2-3 minutes on the other side. Serve warm.
Makes about 8-10 pancakes
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