Ingredients25 m servings 302 cals
- 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.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 302 calories; 8.3 g fat; 49.1 g carbohydrates; 7.9 g protein; 68 mg cholesterol; 292 mg sodium. Full nutrition
ReviewsRead all reviews 5
These were very good, with a subtle eggnog flavor. I did cut the nutmeg back to 1/2 tsp, but other than that, followed the recipe. Great way to use up leftover eggnog from the Holidays. I'd make...
This was good. I took the advice of other reviewers and reduced the amount of nutmeg to 1/2tsp. Just be forewarned that these are pretty sweet. They really didn't syrup, but warm applesauce was ...
These were really good, great texture... Although I forgot to add the egg! Such fluffy pancakes, I'm not sure if I will ever add that egg. Only thing I'd recommend is adding slot 1/4 TSP of sal...