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Author Notes: Although eggnog is one of my favorite holiday flavors, it seems like every season I can never quite get through the whole carton. I thought this year’s leftover eggnog might serve as the inspiration for a great new pancake recipe and a superb holiday breakfast. I love the pancake recipe from folks at Cook’s Illustrated. In their version, the egg is separated and the yolk is mixed in to the melted butter. This process means you don’t have to wait for cold ingredients to reach room temperature and the melted butter mixes evenly throughout the batter. —Tishalu
- 1 1/3 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1 cup eggnog
- 1/2 cup milk
- 2 tablespoons bourbon
- 3 tablespoons butter, melted
- 2 eggs, separated
- 1. Whisk all dry ingredients in a bowl.
- 2. Mix eggnog, milk, and bourbon in a separate bowl. Melt butter in a microwave safe container. Whisk the yolks into the butter. Whisk the egg whites to the eggnog mixture. Stir all wet ingredients together.
- 3. Dump wet ingredients into dry ingredients all at once, and whisk until just mixed.
- 4. Pour pancake batter onto griddle heated over medium heat. These pancakes brown faster than most, so I cook them over a little lower heat.
- This recipe was entered in the contest for Your Best Pancakes
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