Eggnog Pancakes with Maple Bourbon Syrup!
 
Prep time
Total time
 
Serves: 4-6
Ingredients
  • 2 cups AP flour
  • ½ tsp. of salt
  • 1 tbsp. baking powder
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • 2 cups plus 3 tbsp. low-fat eggnog
  • ½ cup of heavy whipping cream
  • 2 eggs
  • 3 tbsp. granulated sugar
  • 2 tbsp. melted butter plus 1 tbsp. separated
  • 1 tsp. vanilla extract
  • Maple Bourbon Syrup:
  • ¾ cup pure maple syrup
  • ¼ cup bourbon
Instructions
  1. Pre-heat the oven to 200 degrees and place a large baking sheet in the oven.
  2. In a large mixing bowl whisk together all the dry ingredients. Add the eggnog, cream, eggs, vanilla, and sugar. Mix until no four bits remain. Mix in the 2 tbsp. of the melted butter.
  3. Use a large cast-iron skillet or you can use a regular skillet if you don't have cast-iron, heat over medium heat and add the remaining tbsp. of butter to the skillet.
  4. Using a about ⅓ cup, pour the pancake batter into the hot skillet. Allow the pancake to cook until bubbles form over the top, a few minutes, then flip over for an additional few minutes. Place done pancakes in the oven on the baking sheet to keep warm. Repeat process until all the batter is use up.
  5. For the Maple Bourbon Syrup:
  6. In a small saucepan, pour the syrup and bourbon in and bring to a boil over high heat. Once the syrup boils, reduce heat to low and allow to simmer to reduce down to about ½ cup. Remove from heat and add to a jar.
  7. Pour over pancakes and enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/12/26/eggnog-pancakes-with-maple-bourbon-syrup-leftovers-never-tasted-so-sweet/