Eggnog Pancakes with Maple Butter Rum Drizzle

By á-24895

Ingredients

• Maple Butter Rum Drizzle
• 1/4 cup butter
• 1/2 cup real maple syrup
• 1/3 cup whipping cream
• 2 tablespoons rum or 1/2 teaspoon rum extract
• Pancakes
• 2 cups Original Bisquick® mix
• 2 tablespoons sugar
• 1/4 teaspoon ground nutmeg
• 1 cup eggnog
• 2 eggs
• Ground nutmeg, if desired
• Sweetened whipped cream, if desired

Details

Servings 14
Preparation time 10mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.

In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).

For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.