recipe box · Breakfast
Matt’s Eggnog Pancakes
Our favorite Christmas tradition.
Ingredients
Dry mixture
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
Wet mixture
- 2 tbsp butter @ room temperature
- 4 eggs, yolks and whites separated @ room temperature
- 1.5 cups eggnog
- 1 tbsp granulated sugar
Steps
- Sift the flour through a sieve with a gentle sideways movement. This will help prevent lumpy pancakes.
- Add the baking powder, baking soda, salt, and nutmeg to the flour mixture. Whisk all ingredients together in a bowl and set aside.
- Gently melt the butter. Do not burn it or get it too hot. Set aside for a couple of minutes to cool. Crack the eggs, separate the yolks and the whites. Whisk the egg whites until fluffy. Add the eggnog to the egg whites.
- In a separate bowl, stir the yolks until blended. Add the sugar. Stir to incorporate. Add the cooled, melted butter slowly into the egg yolk mixture. Slowly whisk the yolk mixture into the egg white mixture until fully incorporated.
- Slowly whisk the flour mixture into the wet mixture so that no clumps form. Do not over whisk — just whisk to fluffy consistency. Refrigerate for ten minutes.
- Generously spray non-stick spray into pan or griddle (@ about 375°F). With a large spoon, spoon a large cookie-sized portion of batter into the pan. Don’t press on or touch them at all. When you see bubbles forming in the middle and a nice browning on the sides, it’s time to flip them (only do this once).
- Plate them up with maple syrup and eat.
Source: tastykitchen.com · munchies.vice.com · youtube.com