I know what you're thinking.
That it's bizarre I'm posting a holiday post now. After the holidays. By mistake.
Actually, it's purely intentional.
I'm writing this post for those of you like me who still have remnants of holiday eggnog in the refrigerator.
And if you are suffering the same reaction like I am from your family,
"Does anyone else want a glass of Eggnog?"
"Nope"
" We really need to finish up the last of it"
Silence
Then you know, you've got to put your creative hat on and get to work. Because before long, that eggnog is going to suffer a long and painful death in the refrigertor and we can't let that happen, can we?
So pancakes it is.
Why pancakes? Because when you think about it, eggnogg is pretty much half the stuff you use in pancakes - egg, milk, sugar but with more yummy stuff added in - like spices.
And since when has spice ever been an issue on this blog?
Now usually, I can't imagine making pancakes without buttermilk because buttermilk is key to fluffy pancakes. But no way am I going to add buttermilk to eggnog. Yuck!
So let's talk a bit about why buttermilk is key to pancakes?
Because the acid in the buttermilk acts as a catalyst converting each of the molecules of baking powder and baking soda and salt into carbon dioxide, trapping the gases in the pancake, thereby causing the pancakes to rise, giving us that delicious 'mouthfeel' of fluffiness.
And if you underestimate the role of just 1-2 tsp of each of these ingredients play in the pancake, then munch on this little factoid - just 1 tsp of baking soda, consists of
3.6 x 1000,000,000,000,000,000,000,0 (yup that's 22 zeros) molecules of baking soda.
Trust me, I know - I did the math.
And each one of these molecules converts to carbon dioxide which is key to that fluffiness we love. So the next time you want to skip these ingredients think again!
And yet, with no buttermilk in play I am now in need of another catalyst. And that call is answered by the use of cream of tartar which is nothing but a form of tartaric acid and that's going to do a fine job in place of buttermilk.
Other than that, we're sticking with the staples - flour, milk, sugar and eggs. So here we for - Soft & Fluffy Eggnog Pancakes made even more delicious with a smear of Irish butter and Vermont maple syrup.
Gather the ingredients,
2 cups all-purpose flour, 2 tbs white sugar, 2 tsp baking powder, 1 tsp baking soda, 3/4 tsp salt, ½ tsp cream of tartar, 2 cups eggnog, 1/2 cup milk, 2 eggs & 1/3 cup unsalted butter, melted. Also, pats of butter for frying the pancakes.
Dry Ingredients: combine flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In a separate bowl or jug, beat together eggnog, milk, eggs and melted butter with a whisk.
Keep the dry and wet ingredients separate until you are ready to cook.
Heat a cast-iron griddle or non-stick frying pan over medium high heat.
Cook's note: When you flick water across the surface and if it beads up and sizzles,thwe pan's hot enough.
Pour the wet mixture into the dry mixture, using a whisk, blend until the mixture has just combined.
Place a pat of butter (not much) and as soon as it melts and froths, pour 1/3 cup of batter onto the griddle.
On medium heat (do not get the pan too hot), once bubbles appear around the edges, flip the pancake over using a wide spatula or pancake turner.
Gently brown on both sides and repeat until all the batter is used up.
Serve in stacks with butter and maple syrup.
Recipe for
Soft and Fluffy Eggnog Pancakes
Makes 12 qty - 6" pancakes
Preparation time – 10 minutes
Cooking time: 20 minutes
Shopping list
2 cups all-purpose flour
2 tbs white sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
½ tsp cream of tartar
2 cups eggnog
1/2 cup milk
2 eggs
1/3 cup unsalted butter, melted
Also, pats of butter for frying the pancakes.
Preparation:
Dry Ingredients: combine flour, sugar, baking powder, baking soda, and salt.
Wet Ingredients: In a separate bowl or jug, beat together eggnog, milk, eggs and melted butter with a whisk.
Keep the dry and wet ingredients separate until you are ready to cook.
Method:
Heat a cast-iron griddle or non-stick frying pan over medium high heat.
Cook's note: When you flick water across the surface and if it beads up and sizzles,thwe pan's hot enough.
Pour the wet mixture into the dry mixture, using a whisk, blend until the mixture has just combined.
Place a pat of butter (not much) and as soon as it melts and froths, pour 1/3 cup of batter onto the griddle.
On medium heat (do not get the pan too hot), once bubbles appear around the edges, flip the pancake over using a wide spatula or pancake turner.
Gently brown on both sides and repeat until all the batter is used up.
Serve in stacks with butter and maple syrup.
Enjoy!
