2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
2 cups eggnog (use more for thinner pancakes)
2 large eggs
3 Tbsp butter, melted
1/2 tsp vanilla extract
Maple syrup, for serving
- Preheat and electric griddle to 350 degrees. In a mixing bowl whisk together flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
- In a separate mixing bowl, whisk together eggnog, eggs, butter and rum extract until well blended. Pour wet mixture into well in dry mixture and whisk just until combined (small lumps are fine). Pour about a heaping 1/3 cup onto buttered griddle (vegetable oil works fine too if you don’t like the fact that the butter can burn quickly), spread batter into an even round (just using the bottom of measuring cup). Cook until bottom is golden brown then lift, butter griddle once more, flip pancake and cook opposite side until golden brown. Serve warm with butter and maple syrup.
Recipe source: inspired by Taste of Home
1¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
¼ cup brown sugar
2 tablespoons molasses
4 tablespoons butter, melted
¾ cup milk
1 cup maple syrup + 1 teaspoon cinnamon
optional: powdered sugar
- Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
- In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.
- Add dry ingredients to wet ingredients and stir until just combined. Don’t over mix, there should still be a few lumps throughout.
- Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
- For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.
Recipe source: http://lecremedelacrumb.com