Egg Nog Puffed Pancakes: A Holiday Twist on German PancakesBrooke McLay
If we were really good children, my mom would pull out the blender on a Saturday morning and make us a steaming pan of German Pancakes. Puffed past the edges of the baking dish, a happy combination of crunchy, buttery crust and custardy pancakey insides, I looked forward to these breakfasts like a kid at Christmas. They were my favorite.
Nowadays, I love making Egg Nog Puffed Pancakes for Christmas morning. They take me just five minutes to blend together, and bake as presents from Santa are being unwrapped. At the end of the gifting, we gather around golden-brown mounds of puffed pancakes and enjoy this favorite dish. Whether you’re looking for a quick, filling Christmas morning breakfast, or holiday brunch offering, this breakfast delivers in every way! It’s easy, tasty, and fun to make!
Egg Nog Puffed Pancakes
Kissed with nutmeg and cream, these delicious German Pancakes are delightfully easy to prepare.
- 1/2 stick butter
- 6 eggs
- 1 cup flour
- 1 cup eggnog
- 1/2 teaspoons salt
- 1/2 cup pure maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 cup fresh raspberries or berry jam
Preheat oven to 350 degrees. Place butter in a 9×13 baking dish, and put the dish in the preheating oven.
In a blender, combine eggs, flour, eggnog, and salt. Blend for 2-3 minutes, until light and frothy. Open the oven door, quickly remove the pan with butter (so long as the butter is completely melted and starting to sizzle). Pour egg batter into pan, then place in oven, close oven door, and cook for 20-25 minutes, or until the edges of the pancake puff up and turn a light, golden brown.
Drizzle pancakes with a bit of maple syrup before serving. Sprinkle with nutmeg and fresh berries if desired.