Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The yummy taste of eggnog in a quick 'kids out of school for the holidays' pancake. Serve warm with butter and syrup.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
8 medium-size pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.

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  • Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

If you cannot find really really thick eggnog, (I usually have to get this from the Farm Crest Dairy store in my neighborhood) use 2/3 cup eggnog and 1/3 cup milk.

Nutrition Facts

302 calories; protein 7.9g; carbohydrates 49.1g; fat 8.3g; cholesterol 67.7mg; sodium 291.9mg. Full Nutrition
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