Joy The Baker inspires again!
I love eggnog but don’t drink it. It’s too rich and my body always regrets it if I do. These pancakes definitely made me think of eggnog but without the digestive issues, which is always a good thing.
I almost renamed this recipe for my father who is a bit of a Scotch fan.
Here’s what I did:
- 2 cups All-Purpose Flour
- 2 tbsp Demerara Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Nutmeg, freshly grated
- 1/4 tsp Cinnamon
- pinch or two ground Allspice
- 6 tbsp Butter, melted until browned
- 2 Eggs
- 2 cups Buttermilk
- 2 Tbsp Scotch Whiskey (or spiced rum or 2 tsp vanilla extract)
- In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan. Remove from heat and add the nutmeg, cinnamon and allspice. Set aside to cool a bit.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a small bowl, beat the egg with the buttermilk. Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg. If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.
- Add the wet ingredients to the dry and stir to incorporate. Don’t overmix. It’s ok if there are a few lumps.
- Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet. Add a tablespoon of canola oil or butter to the hot skillet. Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once. Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.