It's eggnog season! Every year, I buy one delicious litre of eggnog, to enjoy during the holiday season. This year, I wanted to find some creative ways to cook with it, so for Pancake Sunday, I subbed in eggnog in my standard buttermilk pancake recipe. The result was a pancake that tasted a lot like french toast. They were light and fluffy and a great new way to use up that extra nog!
- 2 cups flour
- 1/4 cup white sugar
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 2 cups eggnog
- 1/2 tsp nutmeg (cinnamon would work too)
- some butter to grease the skillet
- In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- In a separate bowl, beat the eggs with the eggnog and melted butter.
- Using a spatula, combine the dry and wet ingredients to make a thick, lumpy batter, being careful not to over mix.
- In a non-stick skillet, melt some butter over medium heat. Ladle 1/3 cup batter into hot skillet. Do not overcrowd the skillet because the pancakes will puff up and out as they cook.
- When bubbles appear on the surface of the pancakes, and the edges begin to brown, flip the pancakes and cook the other side.
- Smother with maple syrup and a dollop of whipped cream.