Got eggnog? Make pancakes! If you find yourself with a little leftover ‘nog in the bottom of the carton – hey, it could happen – why not turn it into a fancy breakfast? A splash of eggnog adds sweetness and a festive flavour to special breakfasts – try using it in scones or waffles, too. Top your pancakes with fresh berries and whipped cream for the ultimate morning treat.
Because eggnog is high in sugar, you won’t need to add sugar to the batter itself; sugar browns quickly, so keep the heat lowish until the pancakes cook through. So long as you have 2 cups of milk altogether, it doesn’t much matter how much of it is eggnog – just keep it under a cup because it’s so sweet.
2 cups (500 mL) all-purpose flour
2 tsp. (10 mL) baking powder
1/2 tsp. (2 mL) cinnamon
1/4 tsp. (1 mL) salt
1 cup (250 mL) milk
1 cup (250 mL) eggnog
2 large eggs
2 Tbsp. (30 mL) canola or other mild vegetable oil
fresh or frozen berries or sliced bananas (optional)
whipped cream (optional)
In a large bowl. stir together the flour, baking powder, cinnamon and salt. In a smaller bowl, whisk together the milk, eggnog, eggs and oil; add to the dry ingredients and stir just until combined.
Preheat a heavy skillet over medium heat and spray it with nonstick spray or drizzle with oil and rub it around the bottom with a paper towel. Ladle the batter into the skillet and cook until bubbles begin to break on the surface (don’t wait until all the bubbles break through and the surface looks dry, or you won’t get any lift on the other side); flip with a thin spatula and cook for another minute, until the other side is golden, too.
Serve immediately, or keep warm in a 250F oven while you cook the rest. Serve warm with berries and whipped cream or maple syrup. Cool any leftovers and refrigerate overnight or freeze for up to 4 months; rewarm in the toaster or microwave.
Makes about 10 pancakes.