- 2 cups eggnog
- 2 large eggs at room temperature
- 57 grams (4 Tablespoons) melted butter
- 1 teaspoon vanilla extract
- 203 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon salt
- 2 tablespoon baking powder
- 1/2 teaspoon nutmeg
In a mixing bowl, combine the eggnog, eggs, melted butter, and vanilla extract. Whisk them until they’re well blended.
In a separate, smaller bowl, stir together the flour, salt, baking soda and powder, and nutmeg until they are well mixed.
Sift the dry ingredients into the wet and whisk until the batter is mixed. Don’t over mix it–you don’t want large chunks of flour, but slightly lumpy batter can lead to better pancakes. Also, over mixing can cause the gluten in the flour to develop, making the pancakes slightly tough and less tender.
To cook the pancakes, heat a griddle and lightly grease it with a bit of butter. Add about 1/4 cup of batter onto the hot griddle.
After about 1-2 minutes, flip the pancake with a spatula. You’ll know it’s ready to turn when bubbles appear on the top of the pancake, and the edges should start to look a bit dry.
Cook on the second side for another 1-2 minutes, then remove the pancakes. Continue cooking until all of the pancake batter is gone.
- Because some kinds of eggnog are thicker than others, you may need to add a bit more eggnog to the batter. If you batter seems thick and won’t spread out easily when put on the griddle, add 2-4 more tablespoons of eggnog to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes