What's For Breakfast: Eggnog Pancakes

I picked up a carton of organic eggnog the other day, and in addition to drinking it, I wondered if I could incorporate it into some recipes -- say, pancakes for example. A quick Internet search confirmed my suspicions, and I decided to give eggnog pancakes a whirl. The end result is a fluffy pancake with a delicious eggnog-y taste -- subtle, but not overpowering. Sprinkle with a little nutmeg, and you've got a pretty fantastic holiday breakfast!

Eggnog Pancakes (printer-friendly version)

makes six pancakes

1 1/2 cups unbleached all-purpose flour

1 tablespoon raw sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup organic eggnog

2 tablespoons clarified butter

1 farm egg, lightly beaten

1/2 cup organic skim milk

nutmeg

1. Mix together the flour, sugar, baking powder, and salt in a medium-sized bowl.

2. Make a well in the center of the dry ingredients.

3. Add in the eggnog, clarified butter, egg, and skim milk. Stir to combine. Continue stirring until the dry ingredients are evenly incorporated into the batter.

4. Heat an electric skillet to 350 degrees.

5. Lightly grease the skillet.

6. Cook the pancakes, about 2 minutes per side, or until bubbly on one side, then flip.

7. Sprinkle with nutmeg and serve with warmed pure maple syrup.

(adapted from this recipe)