Eggnog Pancakes with Maple-Nog Syrup

It’s that time of year again….Yep, you have a quarter-gallon left in your half-gallon of Eggnog and since the tree is down and gifts have dispersed, you have very little desire to drink it.  Oh what to do.

Well, we are BIG advocates of not wasting food in our home, even if it becomes a game of “Chopped” in my kitchen to see what I can come up with.  Funny, how usually it’s the best tasting of meals too??  Anyway, that was the exact case one cold and cloudy morning, as I stared blankly at the lack of ingredients in my refrigerator….then I spotted the eggnog!

Combining the magic ingredient with a basic pancake recipe made for our last bite of the holiday season!  Plus, with that eensy-teensy bit left in the bottom of your half gallon, it makes for a wonderful syrup addition!  Points for mom!!

Now the only problem, is that they were so yummy that I’m concerned to if I can buy the ‘nog in July??….. answer to be continued.

 

The Starting Lineup

Eggnog Pancakes

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 2 cups of your favorite eggnog
  • 2 large eggs
  • 3 Tbsp butter, melted
  • 1/2 tsp rum extract
  • 1/2 tsp vanilla extract

Maple-Nog Syrup

  • 1/2 cup real maple syrup
  • 1/2 cup of your favorite eggnog
  • 2 Tbsp butter
  • pinch of salt

 

Syrup:

In a medium saucepan over medium-high heat, combine the maple syrup and the eggnog and bring to a simmer.  Cook until it’s reduced by a quarter, about 5 minutes.  Remove from heat and swirl in the butter and salt until melted.  You can keep warm, on low, stirring ever so often.

Pancakes:

Preheat either a large skillet or an electric griddle to medium/medium-high heat (about 350 degrees for your griddle).

In a large mixing bowl, whisk together the dry mix (flour, baking powder, nutmeg and salt).  In a separate mixing bowl, whisk together the wet ingredients (eggnog, eggs, butter and the rum and vanilla extracts).  Pour the wet mixture into the dry and whisk together until just combined, small lumps are ok.

Using a ladle or measuring cup (spray with nonstick for ease of batter removal), pour about 1/3 cup rounds onto your preheated, buttered or lightly oiled cooking surface.  Cook until bottom side is a golden brown, flip and repeat on the other side.

Serve with your favorite pancake accompaniments:  fresh fruit, powdered sugar, toasted pecans or walnuts AND that fabulous warm syrup!!  Enjoy!

EggnogPancakes

 

6 Comments

  1. Sounds delicious! We don’t like waiting food either and I’m lucky my husband will eat leftovers in the fridge that have been there for days! I won’t eat them but he will.
    I’d never think to make the maple nog syrup. As a matter of fact, I have about a quart sitting in my fridge right now that should probably go in the trash. I’m too late to use it.

    Liked by 1 person

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