Egg Nog Pancakes

We've all been drunk on egg nog this week, and after drooling over Lenette's Facebook post about egg nog cookies, I decided to make some egg nog pancakes this morning by making some substitutions to my BHG cookbook's plain pancake recipe. Then I created an egg noggy syrup to go along with it. Scott loved it and said it needs to be our new Christmas morning breakfast, so I'm writing it down so I can remember what I did. I guess its time to be a grown-up and ditch the canned cinnamon rolls.

Adapted from Better Homes and Gardens pancake recipe:


Pancakes

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon ground flax mixed with 3 tablespoons water (or 1 beaten egg)
• 1 1/4 cups Egg Nog
• 2 tablespoons cooking oil

Syrup/Glaze

• 1/4 cup maple syrup
• 1/4 cup egg nog
• 1/4 cup powdered sugar

Directions

1. In a medium mixing bowl stir together the flour, sugar, baking powder, nutmeg, cinnamon and salt. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl combine the flax/water (or egg), eggnog, and cooking oil. Add egg nog mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Combine ingredients for syrup and serve warm with pancakes. Makes 8 to 10 standard-size pancakes.