I made these for my parents last weekend, and they were as excellent as I remembered them being the first time I made them. Neither of my parents likes eggnog, but then, I find that many people don't. It's usually a question of texture, not taste. So even if someone screws up her face at the mention of eggnog pancakes, try to talk her into it anyway. Chances are she'll end up being dead pleased by a plateful of these beauties!
(They're perfect for leftover holiday Nog!)
1) Your favorite base pancake recipe. Make as normal, except:
2) Substitute eggnog for the eggs (1/4 c eggnog equals 1 egg, so if your base recipe calls for 2 eggs, use 1/2 c of eggnog instead) and
3) Substitute eggnog for 2/3 of the milk called for in the recipe (so if the recipe calls for 1 c of milk, use 2/3 c eggnog and 1/3 c milk)
4) You may also wish to add an extra pinch of nutmeg to the batter, but don’t overdo it. These pancakes taste better when the flavor is more subtle.
5) If the batter is too thick, add more milk, 1-2 tablespoons at a time, until the batter reaches the desired consistency. You want the batter to be on the thicker side, though. It makes the pancakes fluffier and more deeelicious.
6) When you cook the pancakes, you want them to be on the lighter side. They'll puff and fluff up more than regular pancakes because of the eggy goodness. This is to be expected and encouraged. Feel free to give them a little love as they cook! If you like darker pancakes, go ahead, but be warned that the darker outside will change the flavor and may slightly overpower the eggnoggy centers.
7) Serve in a gorgeous stack, lightly treated with melting butter and gently kissed with maple syrup. Or however it is you like to eat your pancakes. These are moist and flavorful enough that you don't need any window-dressing, but should you choose to add to them, butter and maple syrup don't hurt. You can also serve a stack of these with maple syrup and a dollop of whipped cream. Decadent and delicious!