Egg Nog Pancakes
I love egg nog. My wife loves pancakes. And so the marriage began…Egg nog pancakes, the perfect holiday breakfast. I thought these things were gonna be super thick, Hawaiian style pancakes, the kind that you can only eat half of the stack before throwing in the towel. This was not the case. They were just fluffy enough to be hearty and thin enough for my wife to approve of, for she likes her flapjacks on the thinner side. The spices from the egg nog came through perfectly without being to sweet or over powering, and blended exquisitely with Aunt Jemima when covered in syrup. We enjoyed these festive egg nog pancakes before we set out to find our tree for the season and it looks like we have begun a new tradition. My daughter gobbled them up as well, but she still shits her own britches, so take her opinion with a grain of salt. Perfect for breakfast and even better for dinner, these egg nog pancakes sure are a winner!
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbl. sugar
1/2 tsp. cinnamon
2 Tbl. cooking oil
2 cups eggnog
1/4 cup water
3 eggs (for a less dense version, use two eggs)
Whisk together all of the dry ingredients and set aside.
Combine all wet ingredients and whisk well.
Add the dry ingredients into the wet ingredients and mix well.
Cook over medium heat. Flip the pancake once the surface starts to bubble a little bit and the edges start to appear dry. After flipping cook for about one minute more. If the pancake is browning to quickly, turn down the heat a little bit.
A perfect holiday breakfast