Prepare yourselves to hear glad tidings…..we’re having eggnog pancakes!
Okay, so you know how I mentioned yesterday that I had some egg yolks to use? Well, that recipe was great and all but it just didn’t cut it because we do industrial sized portions around here, no joke. I usually make 3 or 4 times the amount in the recipes I share here and we go through eggs like nobody you’ve ever seen.
So, I still had a bunch of egg yolks to use and it hit me, what better way to use them during the holidays than making some delicious eggnog from scratch?
It’s all over now. I don’t know that we will ever be able to go back to regular pancakes, no kidding. My family loved these so much that I wouldn’t be surprised if they blackmail me into making eggnog in June just so that I can make these. They were that good.
I’ve already made them twice this week and you know that I don’t do that very often because I’m always trying something new. I even used mostly whole wheat flour to try to keep them in the breakfast category. There are lots of eggs in them, and milk, so that basically equals health food. right? Either way they are going to make you feel like you’re eating dessert. Especially when topped with a little syrup and some whipped cream, Oh man!
I do realize that this post is a bit redundant after the waffles I just made last weekend. What can I say, the holidays just get me in the mood for breakfast foods. Although, I feel I should let you in on the fact that these were more like lunch for us the first time I made them. Who says you have to eat pancakes only for breakfast?
I feel responsible to tell you that you’ve just got to make these at some point between now and Christmas. You can totally skip the eggnog part too if you want and use regular eggnog instead. I just happen to live in a place that has never heard of eggnog.
- 8 egg yolks
- 1 1/3 cup cream
- 2 2/3 cup milk
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon 1/4 nutmeg
- 1/2 teaspoon cinnamon (optional)
- pinch of salt
- 2 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 2 1/2 cups store-bought or homemade eggnog
- 1 cup milk
- 3 eggs
- 1/4 cup butter
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon vanilla (optional)
- EGGNOG:For the eggnog, beat egg yolks with sugar in a large mixing bowl until sugar is mostly dissolved.
- Combine milk, cream, nutmeg, cinnamon, and salt in a medium saucepan and bring to a simmer over low heat (Basically, you just want it very warm to temper your yolks).
- Ladle a few spoons at a time of the warm milk mixture into egg yolks while whisking to allow yolks to warm up without cooking. Continue until it is all combined then return pan to heat and bring mixture to 160 degrees F (70 C).
- Remove from heat and allow to cool for 5 - 10 minutes. Stir in vanilla and pour into sealable container and place in fridge to chill until very cold.(Save mixing bowl for pancakes. Less dishes, Yay!)
- PANCAKES: In large mixing bowl, beat melted butter with sugar and eggs until thouroughly mixed. Stir in milk, eggnog, salt, nutmeg, and vanilla. Add baking powder, and flours and whisk until the batter is smooth.
- Heat a griddle or large non-stick skillet over medium heat and grease lightly. Pour about 1/4 cup batter for each pancake onto griddle and cook for 1 to 2 minutes then flip and cook on other side for 1 to 2 minutes more until done.
- Top with whatever you desire and serve hot.
p.s. This recipe makes more eggnog than you will need for the pancakes but who can complain about extra eggnog? Oh, and if you are a impatient as I am then you can use the eggnog in your batter while it is still warm.