What would happen if you made American style pancakes with eggnog in the actual batter… well the answer is in this video! A super fluffy, festive spice infused, creamy pancake stack served alongside maple syrup and bacon, this was outstanding! The fresh homemade eggnog alone was amazing, but to carry that forward into pancakes really made this a super festive idea!
To make the eggnog
Grab an electric whisk and whisk the yolks of the eggs with the 100g of sugar until it has thickened, this will take about 5 minutes, it will be noticeably thicker too, like a milkshake. Once thickened stir in with a wooden spoon the milk, cream, rum and the grated nutmeg until one consistent mixture.
In a separate bowl with the electric whisk (make sure you have cleaned the whisks) whip up the egg whites and add in the remaining sugar until the egg whites have thickened to soft peak consistency. Fold the egg whites into the yolk mixture with a spatula in batches until all combined and merged. Pour into glasses with extra nutmeg on top if you wish to drink some immediately. You’ll need 500ml for the pancakes, but keep the rest chilled!
To make eggnog pancakes
Add the flour, baking powder, salt and grate the nutmeg into a large bowl, mix together until combined. Add in the eggnog, eggs and melted butter, stirring well to form a smooth batter, if it is too thick add a little extra eggnog or milk, but you don’t want it too runny.
Warm a frying pan with some oil, ladle in dollops of the pancake batter cooking batches, flipping once bubbles appear on the surface and cooking the other side (which will take less time) until browned, put onto kitchen towel. Repeat with all the batter, until used up, oiling the pan as necessary to prevent it burning. Serve in a stack with bacon on top and maple syrup drizzled all over. So good, best served still slightly warmed if you can!