- 6
- 10 mins
- 20 mins
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup eggnog
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Confectioners’ sugar for dusting
Preparation
Step 1
Combine the flour, sugar, baking powder, nutmeg and salt in a medium bowl.
Whisk together the eggnog, egg, butter and vanilla in a small bowl. Add the eggnog mixture to the flour mixture stirring just until the flour mixture is moistened.
Brush a nonstick griddle or large nonstick skillet with oil or spray with nonstick spray and set over medium-low heat. Using a scant 1/4 cup for each pancake, pour the batter onto the griddle. Cook until bubbles begin to appear and the edges of the pancakes are dry, about 2 minutes. Turn the pancakes over and cook until lightly browned, 1 to 2 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, making a total of 12 pancakes. Serve sprinkled with confectioners' sugar.
Tip: Don’t over mix the batter as this will make your pancakes tough. A few lumps in the batter is just fine and they will cook out anyway.