Eggnog Pancakes

 These are a great holiday breakfast. They come together in a breeze.

Let's get started.

Eggnog Pancakes

2 1/4 Cups All Purpose Flour
1 Tbsp. Baking Powder
3 Tbsp. Granulated Sugar
1 Tsp. Salt
1/2 Tsp. Cinnamon

1 Tsp. Nutmeg

Pinch of Ground Cloves
2 Large Eggs, Separated 
2 Cups Egg Nog 
1 Tsp. Vanilla Extract
1/2 Cup Vegetable Oil

Butter for cooking

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar. 

In a separate bowl beat the egg whites until stiff peaks form and set aside.

Add the egg yolks, egg nog, vegetable oil, and vanilla extract to the flour mixture and mix well. Fold the egg whites into the batter and set aside.

Add a little bit of butter into a nonstick pan or cast-iron skillet and increase the heat to medium. Stir batter, and, using a ⅓-cup measuring cup, scoop the batter into the skillet. Repeat a few more times to fill pan but leave enough room around pancakes to keep them from touching. 

Cook pancakes until bottoms are golden brown, edges begin to dry out, and bubbles form on surface, about 2-4 minutes. Flip and cook on other side until golden brown and pancakes are cooked through, about 3 minutes. 

Transfer to a platter and repeat process with remaining batter, adding more butter between batches if needed, until all pancakes have been cooked.

Serve alongside with butter, maple syrup, powdered sugar, or any of your favorite toppings.

Eggnog Syrup

1/2 Cup Pure Maple Syrup

1/2 Cup Eggnog

dash of cinnamon

dash of nutmeg

In a saucepan using medium low heat, bring all the ingredients up to a simmer, heat until thickened. 

Let the sauce cool slightly. Pour over your waffles and enjoy.

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