Eggnog Buttermilk Pancakes
Since we’re inching closer to the holidays, I’m upping my pancake game with festive touches and classic holiday ingredients, like cinnamon, cranberries and today, eggnog. I absolutely adore eggnog, I’ll gladly drink a giant cup of it on its own, but it’s so fun to incorporate it into my daily coffee or even everyday baked goods for a special little touch. For pancakes, it makes the PERFECT substitute for buttermilk and adds this sweet, warm delicious factor to classic buttermilk pancakes that I’m kind of in love with.
I’ve been obsessed with AE eggnog since I was a kid. It’s sweet, but not overly so, it’s not heavy and it goes down smooth and easy. It comes in three different varieties - classic (my favorite), lower sugar and Mimi’s Eggnog which is half classic and half non-fat milk for those wanting something a little bit lighter.
The recipe for these guys is pretty close to your standard buttermilk pancake recipe. There’s flour, baking soda, baking powder, a touch of salt, and because there’s already sugar in the eggnog itself, it’s not necessary to add any extra sugar. Because buttermilk does give pancakes that tangy taste and light-as-air texture, I just swapped out half of the buttermilk (one cup) for the egg nog to keep a little bit of that.
A few eggs are whisked in with the two liquids and it all goes into the dry ingredients along with about half a stick of melted butte (it’s the holidays!). If you have a truly non-stick pan, you can skip using butter to cook the pancakes in, but I happen to love how the butter gives each pancake a crispy edge, totally a personal choice.
Instead of serving the pancakes simply with butter and syrup, I mixed a little bit of the egg nog with some powdered sugar, for a super simple glaze to drizzle over each stack. Serve the pancakes with a big glass of leftover egg nog and you’ve got yourself a triple whammy of festiveness. These Eggnog Buttermilk Pancakes are light, fluffy and have just a hint of eggnog.
They're something a little extra special for the holiday season, but super easy to throw together. Preheat oven to 250 degrees. Add flour, baking soda, baking powder and salt to a medium bowl. Measure buttermilk and eggnog in a large liquid measuring cup. Add eggs and vanilla. Whisk until combined. Add to the dry ingredients along with the melted butter.
Whisk just until combined, it's ok if there are a few lumps. Let the mixture sit for five minutes. Heat a large non-stick skillet to a medium heat. Brush the bottom with butter. Spoon about 1/4 cup of batter into the heated pan. Flip pancake when edges are golden brown and air bubbles are coming to the top. Cook until golden brown on other side. Once first batch of pancakes is done, transfer to an oven-safe plate or pan and keep warm in the oven. For the glaze: Whisk egg nog and powdered sugar together until smooth. Drizzle pancakes with glaze and serve with softened butter, maple syrup and a dusting of powdered sugar. This is a sponsored conversation written by me on behalf of AE Dairy. The opinions and text are all mine.
A combination of the both is nice, too. Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make the pancakes a little more moist. Baking Powder: Baking powder makes the pancakes so light and fluffy. Salt: We like to use 3/4 teaspoon of coarse salt.
It balances the sugar nicely and brings out lots of flavor in the pancakes. Milk: We usually stick to reduced fat milk, since that’s what we have in the fridge, but whole milk or non-dairy milk (like almond or coconut milk) will work, too. Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is really tasty. One Egg: The egg adds structure and helps with how light and fluffy the pancakes become.
0 Response to "Eggnog Buttermilk Pancakes"
Post a Comment