Advent starts this weekend, which, to me, marks the beginning of the holidays. I've busted out the seasonal music, baked gingerbread cookies, and am planning a full day of gift-wrapping, Christmas decorating and movie watching with Jackson this coming Sunday (the rest of the family is away for hockey).
I kicked off the holiday spirit by making these eggnog pancakes earlier this week. I was working on an assignment that required me to make cocktails with holiday beverages (eggnog, pomegranate juice, etc.) and the leftover dairy was used in place of milk in our favourite breakfast recipe. While the pancake is tasty, it’s really the syrup that brings out the flavour of the eggnog. It’s hot and thick, not to mention sweet and seasonal, and I have a feeling we’ll be eating it on waffles and French toast, too.
PS - I should also mention that while Ben loathes eggnog, he happened to love these.
Eggnog Pancakes with Hot Eggnog Syrup
makes 8-12 pancakes
For the pancakes:
- 1 cup all-purpose
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 2 tablespoons melted butter + extra for the pan
- 1 cup eggnog
- 1 egg
For the syrup:
- 4 tablespoons eggnog
- 3 tablespoons pure maple syrup
- 1/2 teaspoon fresh grated nutmeg
In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, beat together the melted butter, egg and eggnog. Pour the wet ingredients into the dry, and stir just until combined.
Warm a skillet over medium heat and add a pat of butter. When melted, pour 1/4 cup batter for each pancake into the pan. Cook until the top forms bubbles that have burst, then flip them over. Repeat with remaining batter.
While the pancakes are cooking, combine the syrup ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, and cook until slightly thickened. Pour the hot syrup over the cooked pancakes and serve.