Eggnog Pancakes
This fluffy stack is the perfect holiday centerpiece for your Christmas morning brunch.
Servings: 4 people
Calories: 250kcal
Cost: $15
Equipment
- 2 mixing bowls
- spatula
- medium fry pan
- electric hand mixer
Ingredients
For the pancakes
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1 tsp nutmeg
- ½ tsp salt
- 1 egg
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1½ cups spiced eggnog such as Southern Comfort
- ¼ cup almond milk or skim milk
For the whipped cream
- ⅓ cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp cinnamon
- ¼ tsp vanilla extract
Instructions
- In a batter or mixing bowl, mix together the flour, baking powder, salt and nutmeg.
- Add the eggnog, egg, butter and vanilla extract, stirring until thoroughly combined. The batter should look a bit stiff. Add the almond milk and mix together with a large spoon until it appears slightly runny. You might need to add a little more milk if it still appears too firm.
- In a nonstick, greased pan, prepare to make the pancakes. If you'd like to make the pancake tree, make the first pancake the largest, around ⅓ cup of batter. Pour the batter into the pan and cook over low heat until small bubbles form in the pancake, and a lip forms around the edge (about 2-3 minutes). Flip, baking the other side until lightly golden. Repeat the process, making each pancake smaller than the last. They will cook much quicker as they shrink in size.
- Place the pancakes in a large stack and make the whipped cream. In a mixing bowl, beat the heavy whipping cream on high for about 5 minutes, or until the cream has solidified into stiff peaks. Add the vanilla, powdered sugar, and cinnamon and beat again until just combined. If you prefer sweeter whipped cream, add more powdered sugar.
- Top the pancake stack with the whipped cream and serve with maple syrup. Enjoy!