Christmas Recipe: Eggnog Pancakes

Whether it's a festive "breakfast for dinner" Christmas Eve tradition, or a fun Christmas morning with the kids, these holiday-inspired pancakes are oh-so-special! Use up some of that leftover eggnog to make these delicious breakfast treats. The warm flavors of cinnamon and nutmeg will put you in a holiday mood all day! For added healthiness, use part whole-wheat flour, or even almond meal. 

'Tis The Season Eggnog Pancakes

(Photo credit: Wikipedia)

Ingredients:

2 cups all-purpose flour (or 1 cup white, one cup whole wheat)
1 Tbsp sugar
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups good eggnog
2 large eggs, beaten

Directions:

1. Put a fine mesh sieve over a large bowl; put all the dry ingredients in the sieve and shake to sift into the bowl (or use a flour sifter).
2. Add the eggnog and eggs to the dry ingredients and stir together until just combined - don't over mix, you should see some lumps just like any pancake batter.
3. Lightly oil your griddle or skillet over medium-high heat.
4. Drop batter by ladle or measuring cup out onto hot griddle, wait until bubbles form on the surface of the pancake, then flip and brown the other side.
5. Serve warm with maple syrup or fresh fruit topping.

Recipe - Heat & Eat Pancakes

Here is an easy from-scratch pancake recipe which you can use for the "Pigs in a Blanket" breakfast idea in the previous post (or just eat them as is!). The recipe describes how to freeze them for later use - a quick breakfast when you are on the run, but want something home-made and not junky fast-food.

Heat & Eat Pancakes

Image via WikipediaWhat You Need:
2 1/2 C milk (preferably whole, non-homogenized)
2 free-range eggs
1/3 C extra-virgin coconut oil, melted (or other healthy cooking oil - see our previous post on healthy cooking oils here)
1 tsp vanilla
1/4 tsp salt
1/4 C honey or maple syrup
1/2 C whole wheat flour
4 tsp baking powder
Couple of dashes of cinnamon (optional)
Enough all-purpose flour to thicken batter to your liking
Wax paper cut in pancake-sized squares
Freezer bags

Cooking Instructions:

• Place the milk, eggs, oil and vanilla into a large mixing bowl. Whisk until just blended together.
• Add the salt and honey or syrup. Beat until smooth.
• Add the wheat flour and baking powder. Beat until smooth.
• Add just enough all-purpose flour to thicken batter to your liking.
• Heat a griddle over medium high heat. Griddle is hot enough when a drop of water dances on the griddle.
• Pour about 1/2 C batter onto hot griddle.
• Cook until pancake begins to bubble and edges begin to dry.
• Flip and cook about 2 minutes or until both sides are lightly brown.
• Continue cooking until all the batter is used.

Freezing Instructions: 

• Cool pancakes completely.
• Place a piece of wax paper on a flat surface.
• Place a pancake onto the wax paper.
• Place another piece of wax paper on top of the pancake.
• Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.
• Place into a freezer bag and freeze up to 6 months.
• To reheat, just drop into the toaster. Toast 2 cycles if necessary.