ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Tuesday, February 12, 2013

Eggnog Pancakes with Eggnong Syrup

I asked my Dessert Club colleagues if anyone would like to help me try, and write up, recipes for Pancake Week.  I got a range of responses - some silent, some saying they have no good pancake recipes, and some saying, "Heck, yeah, sounds like fun!"  My friend Shanna in particular really embraced the challenge of Pancake Week, gathering and testing numerous recipes on her family of seven, and I think we've all come out winners because of it.

She said these eggnog pancakes and eggnog syrup really taste deliciously like eggnog, amazingly so.  But, she said, in the future, she would probably have the pancakes with a maple or buttermilk syrup, and serve the eggnog syrup over plain pancakes.  Together, they were too much.  But each with a simpler partner, perfection.

Eggnog Pancakes (print recipe)

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 T sugar
1 cup eggnog
1 egg, lightly beaten
1/4 cup oil or melted butter
1/4 cup milk, optional

1.  In a medium mixing bowl, combine flour, baking powder, salt and sugar.  In another small bowl, mix eggnog, egg, and oil.  Add the wet mixture to the dry mixture and stir just until blended.  (At this point, you may need to add the milk, depending on how thick or runny you want your pancakes to be.  I like mine thinner.) 

2.  Preheat griddle to medium high and grease with oil or butter.  Pour approximately 1/4 cup batter on hot griddle for each pancake.  Cook for 2 to 3 minutes until bubbles begin to form and edges are set.  Flip and cook for 1 to 2 minutes on other side, until golden and center is no longer runny.

Eggnog Syrup
1 1/2 cups sugar
3/4 cup eggnog
1/4 cup milk
1/2 cup butter
2 T corn syrup
1 tsp baking soda
2 tsp vanilla extract
Whipped topping, optional

In a medium saucepan, combine the sugar, eggnog, milk, butter, corn syrup, and baking soda.  Bring to a boil and boil for 5 minutes.  Remove from heat and stir in vanilla.  Pour warm syrup over hot pancakes and top with whipped topping.

Recipe from High Heels and Grills, tested by Shanna Stratton

And as a BONUS, hello, I am giving you Shanna's own recipe for homemade eggnog, in case you want to make these during the other eleven months, when eggnog is harder to come by.  This eggnog is amazing and delicious and makes the whole fridge smell like heaven!

Shanna's Homemade Eggnog
Makes a ton

6 eggs
3/4 cup cream or evaporated milk
1 small pkg instant vanilla pudding
1/2 cup sugar
8 cups milk
1 tsp rum extract
2 tsp vanilla extract
1/4 tsp nutmeg

Beat eggs for 5 minutes (I use an immersion blender).  Add cream and pudding.  Mix well.  Add sugar, 4 cups milk, vanilla, rum flavoring and nutmeg.  Mix for 3 minutes.  Add remaining 4 cups milk.  Mix another 3-5 minutes.  Best if made a day ahead!

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