Christmas has passed and we are dipping our toes into the new year. Gradually, we're clearing out the party snacks ~ the leftover dips and crackers, the chips, the cheeses, the frou-frou cookies. So what's left? A few withered ham roll-ups and a quart of eggnog.
Well, the ham roll-ups were delicious in their prime (Thank you, Ande), but alas, it's time for them to shuffle off this mortal coil. (Yes, yes, okay! Forgive me ~ I just can't resist a Hamlet pun.) The eggnog, on the other hand, is perfectly fine. There it is, on the top shelf of my fridge, an unopened quart carton, sitting conspicuously beside the skim milk and nonfat plain yogurt and other healthy-eating provisions waiting for Monday. (In our household, we get back to healthy eating when the school schedule resumes. Till then, it's staycation food for us.
So, let's see. What to do with a lonely leftover quart of eggnog? May I suggest extending the holiday cheer a bit with a nice stack of Eggnog Pancakes?
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch nutmeg
- 1 1/2 cups eggnog (can use light)
- 2 tablespoons oil
- 1 large egg, beaten
- In a medium mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk to blend ingredients.
- Preheat griddle to medium-high (I set my electric skillet to 300 degrees F).
- In a separate bowl, stir together eggnog, oil, and egg. Pour into dry ingredients and whisk just until dry ingredients are moistened. Batter will be fairly thick.
- Drop batter by quarter-cupfuls onto oiled skillet. Cook pancakes until bottoms are golden brown and bubbles appear on the surface. (Because the batter is so thick, check the bottoms before bubbles break at the surface so they don't burn.) Turn and cook other side. Keep warm in oven until all the batter is cooked.
- Serve pancakes warm with butter and syrup or honey. Enjoy!
Serves 4 to 6.