First off – I really do like eggnog. When it first appears in the market this time of year I always buy some but after the second little cup or so I’ve had enough. Inevitably there’s a quart of it languishing in the back of the fridge until I discover it some time in the new year. A frightening discovery that is!
Last weekend when it was bitterly cold outside I was craving pancakes like nobody’s business and decided to substitute eggnog for half the milk in my usual recipe. I also kicked in a little extra nutmeg, a dash of cinnamon and a drop of vanilla and my eggnog pancakes were born. This may not be news to lots of folks but it was a revelation to me. No more scary bloated containers lurking amongst the seltzer bottles. Nope – I went through that sucker and am thinking about getting some more!
Herewith my new eggnog pancake recipe. I think it would be fantastic for waffles too but you might want to make the batter a bit thicker with some extra flour so it doesn’t run out the sides of the waffle iron before it starts cooking.
2 eggs
5 Tbs. butter
1/2 cup milk
1/2 cup eggnog
1 1/4 cups flour
1 Tbs. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Dash of vanilla
4 tsp. baking powder
¾ tsp, salt
1) In a small saucepan combine the milk and butter and warm over low heat until the butter melts. Remove for the heat and allow to cool.
2) In a separate bowl whisk the eggs till they are blended. When the milk mixture has cooled, whisk this into the eggs along with the eggnog and the vanilla.
3) In another bowl mix all of the dry ingredients together and then add the egg mixture to it.
4) Stir everything together till all the dry stuff is moist.
5) Heat a griddle until very hot then spray with vegetable coating. Pour about 3 tablespoons of batter for each pancake onto the griddle and allow to cook until bubbles break on the surface. Turn cakes over and cook for a minute more so the bottom is lightly browned.
Makes about 2 dozen small pancakes
Photo Courtesy of Martha Stewart Living
Cat Morris

5 replies on “The Eggnog Conundrum”

  1. Another use for eggnog – for a truly decadent french toast.
    Get a loaf of sesame seed italian bread and slice into 1/2 to 1 inch thickness. Place single layer in a pyrex backing dish (I usually wind up with 2 dishes). Take 2-3 eggs, eggnog, vanilla and cinammon and mix together. Pour over bread and turn so all pieces are evenly coated. Cover with foil wrapping and refridgerate overnight.
    In the morning, all of the liquid should be absorbed into the bread. Over a medium skillet, melt butter and cook on both sides, till brown and golden, serve with a sprinkling of confectioners sugar and real syrup. Heaven on earth! The outsides are nice and crusty and the insides are like pillows! This has become our traditional christmas breakfast – enjoy!

  2. i LOVE eggnog, but it’s just wayyyy too caloric for me to continue to enjoy (190 cals for 1/2 a cup!!).
    So, this year I just got some light breyer’s eggnog ice cream…i blend it in the blender w/ a little skim milk….it’s an eggnog “shake” taht tastes just as thick and yummy as those super fatty kind in the store. And, it’s half as caloric.

  3. This info is truly fabulous– as an avid drinker of eggnog with rum (or is it rum with eggnog?) I love positive publicity for my favorite drink, the calories be damned!

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