Thursday, December 27, 2012
Spelt eggnog pancakes
Do you have a container of eggnog still hanging out in your refrigerator? Don't waste it - use it to make some pancakes! Readers of this blog know that I enjoy making pancakes and when I saw this post featuring eggnog pancakes I was kicking myself for not thinking of it on my own! We are lucky to have access to a really tasty eggnog from a local dairy farm that doesn't contain artificial flavors, high fructose corn syrup, and other nasty ingredients that lurk in many commercial eggnogs. I was going to make some homemade eggnog this Christmas, but never got around to it (next year!). When I see this yummy eggnog in the store, I always end up buying a few containers - probably more than we will drink - so this recipe is a great way to use up some (last year I made some eggnog glazed nutmeg cookies).
These pancakes are perfect for a lazy snowy (we finally have snow!) weekend morning or New Year's brunch. They have a hint of eggnog flavor with cinnamon and nutmeg coming through. I used spelt flour, but you can use whole wheat or even all-purpose flour if that's what you have around. This recipe will make about 10-12 pancakes and serve about four people.
Spelt eggnog pancakes
1 cup spelt flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1-1/2 cups well-shaken eggnog
1 large egg
2 teaspoons sugar
butter, for cooking
Heat a griddle or cast iron skillet until hot.
Whisk together the dry ingredients (spelt flour through sea salt) in a medium bowl. Whisk together the eggnog, egg, and sugar in a large bowl until well-combined. Pour the dry ingredients into the wet ingredients and stir with a wooden spoon until just combined (there should be lumps).
Butter the griddle/skillet. Pour the batter 1/4 cup at a time onto the pan. Cook until golden and bubbly, then flip and cook until the other side is golden. Repeat until all the batter is used.
Serve immediately topped with your choice of warmed pure maple syrup, extra ground cinnamon, and/or powdered sugar.
What was I cooking one year ago?: sweet and spiced glazed mixed nuts
Two years ago?: cranberry-almond couscous salad
Three?: carrot soup with orange