Winter Favorites

Eggnog Pancakes

Fun during the Christmas holiday

Ingredients

  • 1-1/2 c. unbleached all-purpose white flour
  • 2 Tbls. white sugar
  • 1-1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/4 t. nutmeg
  • 1/2 t. ground cinnamon
  • 2 c. low-fat eggnog
  • 2 large eggs
  • 1-2 Tbls. brandy OR 1/2 t. rum extract, optional
  • canola oil for frying

Instructions

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon. Blend with a whisk (sifting or using a whisk will make the pancakes light and airy).

In another large bowl, combine eggs, eggnog and brandy or rum extract, if using.

Add the dry ingredients to the wet ingredients and stir well to combine, but do not over mix (a few lumps are okay). Overmixing the batter will create dense pancakes. Batter will be thick, so if necessary add a tablespoon or two of milk as needed.

Let batter rest for 10 minutes, up to 30 minutes (makes the pancakes light and airy).

Heat a lightly oiled non-stick skillet or griddle over medium heat.

Drop 1/4 cup batter, using a measuring cup, ladle or large spoon, onto hot griddle. Cook pancakes until bubbly on top. Flip with a spatula and continue cooking until lightly browned on bottom.

Serve immediately with syrup.

NOTE: Leftover pancakes can be frozen. Wrap well in saran wrap and put in a ziplock bag. Just thaw in refrigerator overnight and reheat in microwave in the morning.