Fluffy Eggnog Vanilla Bean Pancakes Recipe 465
EGGNOG PANCAKES
You will love these big fluffy pancakes even if you don't like eggnog. It's a great way to start any day, especially Christmas morning. I suggest clarifying the butter but you don't have to if you don't want to.
Provided by GEMINIJO72
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a lightly oiled skillet or griddle over medium heat.
- In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
- Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.1 g, Cholesterol 66.9 mg, Fat 8.5 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 4.8 g, Sodium 378.9 mg, Sugar 5.8 g
FLUFFY EGGNOG & VANILLA BEAN PANCAKES RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Melt the butter and set aside to cool slightly. In a bowl, measure the flour and add the baking powder, sugar and salt. Whisk, or stir to combine. In another bowl,whisk the Eggnog, eggs and the slightly cooled butter; pour the liquid ingredients into the dry ingredients, whisking as you do so. NOTE: I try not to overwork my pancake dough, so they turn out tender and fluffy. On medium-heat either a griddle or nonstick frying pan, and pour out about 1/4 cup of the batter. When you see bubbles erupting on the surface, turn the pancakes over and cook for a 2-3 of minutes, on the other side. NOTE: I always heat my plates in a warm oven, so that my pancakes are served nice and hot-- the better for added butter to melt and for pure maple syrup to ooze over the edges.
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