Eggnog, love a glass around the holidays. But then what? After my annual dose of the rich and spicy traditional holiday beverage the container sits in my fridge until Valentines Day when its contents go down the drain.
Having a freezer full of ice cream and leftover cake I wanted to use the leftover eggnog in something other than a pie or custard. While delicious, I REALLY did not need another dessert to tempt me (hello back on Weight Watchers and have some good goals for the year)
So I asked the “Googles” for some help….and came upon a recipe for eggnog pancakes. Without a real plan for breakfast that day I decided that pancakes sounded tasty.
Ingredients (makes 4 servings)
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups eggnog (I used coconut milk based eggnog that lighted the recipe up by 80 calories per serving)
2 tablespoons butter or margarine, melted
In a bowl, combine the flour, baking powder, salt and nutmeg if desired. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
I realized that I didn’t have any syrup to go with the pancakes so I whipped up some simple flavored syrup for the pancakes while they cooked.
1 Cup Sugar
1 Cup water
1 tps vanilla
2 cinnamon sticks
Put everything in a pot, bring to a boil. Simmer until reduced by 1/2.