I can't remember the last time I made a straight pancake recipe. I'm always adding something and love to give pancakes a seasonal twist. Last year I made lots of pumpkin pancakes, working to duplicate the ones we've had in a favorite restaurant. This year, I've added a new pancake to my line-up. Adrienne's eggnog cookie recipe at d.c. diaries was a hit in our household and school carpool (heaven forbid I pick up kids without snacks), but it left me with a surplus of prepared eggnog that I didn't know how to use (other than making more cookies).
Sooooo, off to the Pancake Lab. I modified my basic buttermilk pancake recipe, substituting the eggnog for the buttermilk, deleting the sugar (the eggnog is sweet enough), and adding some spices. Here's what I did:
In a medium bowl, whisk together
1 cup all-purpose unbleached flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In another bowl or large mixing cup, combine and whisk gently
1 c. prepared eggnog (you might want to add more to thin batter a little)
2 Tbl. canola oil
Stir egg mixture into dry mixture just until moistened (mixture will be lumpy). So far, so good. It looks like pancake batter and tastes good too.
Into the heated, lightly buttered cast iron skillet:
Flip when bubbles surface.
Big S. tasted them and said "They'd be better with butter and syrup." Duh. Don't know what I'd do without his useful input. Before I was able to snap a picture of the serving plate, he did this: