Eggnog Pancakes with a slight hitch. Eggnog Pancakes without the Eggnog.
You should know that I’m going to capitalize Eggnog in this here post. If that bothers you…. apologies.
My Grandfather is the first person to pull a carton of grocery store branded Eggnog out of the refrigerator every year about this time. When I see him reaching for the carton on the refrigerator door, I avoid all eye contact. There is no offering. There are no questions. If Papa decides to pour you a glass… and it will be a GIANT glass… then you have to sit there, and drink every last bit… unless you want to be called a goshdarn vegan hippie. Sure.. being a hippie might not be all that bad… but…well Eggnog shouldn’t be punishment and hippie shouldn’t be a bad word. Dang!
To avoid cartons of Eggnog coming from my fridge, I’ve created an Eggnog flavored pancake. Not a dollop of actual Eggnog in sight. Nothing to worry about here.
Can I tell you something about these pancakes… you know, because you’re here and all… they are crazy/heck yes/ omg good. Are you thinking what I’m thinking? Weekend breakfast? The answer is… yes!
I’ve broken down Eggnog into a few simple elements and thrown those elements into pancake batter… not all that genius, but outta this world delicious. All you need to rally that spot on Eggnog flavor is a bit of brown sugar, freshly grated nutmeg, eggs, milk and whiskey or rum. If you don’t want to use the alcohol for your pancakes… well that’s totally understandable. A good dose of pure vanilla extract will treat you just fine.
Egg Nog Pancakes
This recipe make enough pancakes for two. Double the recipe to make a family sized portion.
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 cup buttermilk
1 Tablespoon whiskey or spiced rum or 2 teaspoons vanilla extract
butter or a lightly colored oil for cooking pancakes
maple syrup for serving
In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan. Remove from the flame and add the nutmeg, cinnamon and allspice. Set aside to cool a bit.
In a small bowl, beat the egg with the buttermilk. Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg. If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. It’s ok if there are a few lumps.
Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet. Add a tablespoon of canola oil or butter to the hot skillet. Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once. Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.