Oh, what a dream to wake up to the smell of pancakes in the morning. A real treat is to dig into a stack of eggnog pancakes. It would be even more special if they were cooked up on Christmas morning. That may work for a few families although we don’t see that happening when there is a houseful of children just waiting for Santa’s arrival.
Pancake batter is great not just because they turn out a wonderful meal of pancakes, although that is a great reason. The batter can be prepared the night before and refrigerated so it will be ready the next morning. Better yet, pancakes can be made and frozen then warmed up in a low temperature oven or the microwave in little or no time at all.
No matter how you plan the making we’re sure you all will enjoy a very merry eggnog pancake morning when these light and delicious stack of golden pancakes.
- 1 cup of flour
- 1 cup of eggnog
- 1 egg
- 1 tablespoon of baking powder
- A dash of salt
- 1 teaspoon of vanilla
- 2 tablespoons of melted butter
- In a medium sized bowl add the eggnog and the egg. Beat mixture with an electric mixer until smooth.
- Then add the salt, melted butter, flour and baking powder. Continue mixing until batter forms.
- Heat a flat griddle or frying pan until it gets hot. Grease the pan with butter, Pam or your favorite cooking spray.
- Pour batter into hot pan. The more your pour the larger the pancakes will become. Use the same amount if you want them all uniform.
- Cook on one side until the tops start to bubble up. Then using a spatula flip the pancakes over and cook on the other side.
- Stack them on individual plates or space them out on a platter in the center of your table.
The following can be added as topping to your pancakes:
- Maple syrup
- Fruit slices
- Whipped cream
- Cinnamon sugar
© 2013 Beverly Mucha / All Rights Reserved
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