Eggnog Pancakes

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I mentioned earlier that I had two small gatherings in celebration of Christmas. For these gatherings, because I knew my guests enjoyed eggnog, I bought some. Then, as often happens when I’m enjoying myself, I forgot to serve it. 

I was looking at that bottle the other day wondering how I could make use of it. My dad used to love eggnog. He would get out his 1940s malt mixer (that I now proudly own) and make up a malt using eggnog ice cream, malt powder, and eggnog. It was so thick he could have eaten it with a knife and fork. How my dad kept his boyish figure I’ll never know, but I digress. 

I ended up turning a portion of that eggnog into delicious pancakes. If you happen to have any left over from the holidays, I strongly suggest that you try these. This recipe makes a lot of pancakes, but it can be easily cut in half. If you have any pancakes left over, spread them out onto a baking sheet, pop them into the freezer until frozen solid, and then put them in a Ziploc freezer bag. They reheat exceptionally well in the microwave for about a minute.

 The best pancakes call for the best pancake syrup. This one is pricey, but it’s one I do highly recommend.

 

Eggnog Pancakes

 2 c. flour

4 t. baking powder

1/2 t. kosher salt

1/2 t. freshly ground nutmeg

2 large eggs

2 c. eggnog

3 T. butter, melted

1/2 t. rum extract

1/4 c. dark rum (I used Bacardi)

Preheat an electric griddle or skillet to 350°F. While it is preheating, in a mixing bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in mixture; set aside.

 In a separate mixing bowl, beat eggs until blended. Whisk in eggnog, butter, extract, and rum, until combined.

Pour wet mixture into well in dry mixture, and whisk just until combined (small lumps are fine). 

Pour 1/4 cup of batter onto oiled griddle. Cook until bubbles appear on the surface of the pancake, and then flip over and cook until golden brown.

Serve warm with butter and top with your favorite maple syrup.

Makes 12-15 pancakes.

 

 

Fresh Strawberry Syrup

With spring on the way and summer soon to follow, desserts are going to be changing from the heavy winter varieties to the lighter, fruit-laden offerings. But why wait weeks to prepare them? This amazingly quick and easy dessert takes nothing more than a little planning to dazzle your guests in no time. Keeping a package of Melissa’s Premade Crepes in the pantry or freezer (or, be like me, and keep them in both the pantry AND the freezer) gets this on the table in minutes. Trust me when I tell you it's been a real lifesaver when drop-in guests appear on the porch thinking this was the night they were invited to dinner when it’s really a week from tonight, but I digress. Simply unpack the crepes, fold each into quarters, arrange one (or two) on a dessert plate, sprinkle with powdered sugar, top with your favorite flavor of ice cream, and drizzle with this jewel-toned strawberry syrup. It is SO good. Or, you can spoon the strawberry syrup into the middle of the crepe, fold it up, top with a scoop of ice cream, and then pour on the fudge sauce. Heaven!

Fresh Strawberry Sauce

1 pound strawberries, hulled and quartered

2 Tablespoons granulated sugar

2 Tablespoons juice from a Melissa’s Tango Tangerine

Zest of 1/2 tangerine

1 Tablespoon Grand Marnier (or water)

Put all ingredients into a medium saucepan and bring to a low boil. Lower heat and simmer until mixture becomes syrupy, about 5-10 minutes.

Use as a topping on ice cream, pancakes, waffles, French toast, or as a filing in crepes.

PRINT RECIPE

This post is linked to:

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 I found a decadently delicious recipe that is full of complex tastes and will make you feel that you’re breakfasting on a tropical isle.  The beauty of this recipe is that it, like the ginger syrup, can be made ahead, so you won’t have to labor in the morning to put a fantastic meal on the table.

This post is linked to:

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