I hope everyone had a safe, healthy holiday whatever you celebrate (or don’t celebrate)! We still have some room for more holiday flavors though! Leftover eggnog? No problem, eat your nog! My Eggnog Pancakes with Maple Bourbon Syrup will get you out of bed this weekend! Light, fluffy, noggy, mapley bourbony might just be your new way to consume eggnog forever!
Ok, so one more week to go in this hellacious year! I have been very lucky through all of this, I have been healthy (knock on wood, but I wear masks so…), I have a job, I have food and, of course, I have my dog. Others are not so lucky, I urge you during this time if you can support your community, look at ways to help small businesses, homeless, hungry, restaurants…whatever you can do to help. This time of year can be very dark for many and even more so now. So, if you can help, please help.
Ok, so back to the leftover nog (see how lucky you are) don’t waste it, eat it! These are perfect for your weekend breakfast. So easy to mix up and make to delight your senses and wrap you up in a warm comforting eggnog hug! Just swap out the milk with nog, a little nutmeg, a little allspice and bada-bing bada-boom, eggnog pancakes for the win! Then, of course, because bourbon and nog are besties, reduce your pure maple syrup with your leftover bourbon (if you didn’t drink it all). Then drizzle it all over your pancakes! And just because we are extra, you must, yes must add whip cream on top! Calories don’t count during the holidays or during a pandemic so there you go, just do it!
Liquid gold, or liquid maple bourbon syrup…so good either way!
Soft fluffy panycakes!
Perfect pancake layers and the perfect bite!
We still have another week of the holidays (and this A-hole of a year), so holiday on this weekend with these Eggnog Pancakes and Maple Bourbon Syrup! Remember to enjoy the simple things, be grateful for what you have and help those that don’t have. Stay in your jammies all weekend, eat, drink and be safe! We got this and these pancakes got you!
Happy Panycaking It!
Diane
- 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
- Pre-heat the oven to 200 degrees and place a large baking sheet in the oven.
- 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.
- 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.
- 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.
- For the Maple Bourbon Syrup:
- 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.
- Pour over pancakes and enjoy!
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