Eggnog Pancakes
Eggnog Pancakes requires approximately 45 minutes from start to finish. One portion of this dish contains around 15g of protein, 25g of fat, and a total of 555 calories. For $1.12 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by The Corner Kitchen. It can be enjoyed any time, but it is especially good for Christmas. 140 people were impressed by this recipe. It works well as a main course. A mixture of flour, nutmeg, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. If you like this recipe, you might also like recipes such as Eggnog Pancakes, Eggnog Pancakes, and Eggnog Pancakes.
Servings: 4
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons brown sugar
6 tablespoons butter, melted
1/4 teaspoon cinnamon
2 cups eggnog
2 eggs
2 cups all-purpose flour
pinch of ground allspice
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons vanilla extract
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.In a small bowl, beat the egg with the eggnog and vanilla. Stir in the melted butter.Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. They might be a few small lumps....that's ok, you don't have to work them all out.Let the batter rest for a few minutes. Add a tablespoon of butter to a hot skillet. Drop a big spoonful (or two) of batter into the heated pan and cook until the bottom is golden brown, flip and cook til golden.Serve with warm maple syrup.Adapted from Joy the Baker
Step by step:
1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.In a small bowl, beat the egg with the eggnog and vanilla. Stir in the melted butter.
2. Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. They might be a few small lumps....that's ok, you don't have to work them all out.
3. Let the batter rest for a few minutes.
4. Add a tablespoon of butter to a hot skillet. Drop a big spoonful (or two) of batter into the heated pan and cook until the bottom is golden brown, flip and cook til golden.
5. Serve with warm maple syrup.Adapted from Joy the
6. Baker
Nutrition Information:
covered percent of daily need
