I may have had just enough eggnog to throw them into pancake batter and make a batch....the result was delicious!
1 large egg
1 cup eggnog
1/4 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
pinch of freshly ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
butter to melt for your cast-iron skillet
Whisk together the egg, eggnog, vanilla extract and sugar in a large bowl. In another bowl sift together the dry ingredients; the salt, cinnamon, nutmeg, flour, baking powder, and baking soda. Gently fold the dry ingredients into the wet ingredients until just combined. The batter will have some lumpy texture to it, this will disappear when it cooks!.
Bring a cast-iron skillet to medium-low heat. Melt the butter in the skillet and ladle in 1/4 cup of batter at a time. Leave at least 2 inches between the pancakes. Carefully flip the pancakes when the edges begin to dry and bubbles form on the top, about 3 to 4 minutes. Use a wide spatula to get underneath the entire pancake and flip.
Cook pancakes until they are golden brown on the bottom, about 2 minutes.
Makes eight 4-inch pancakes to serve 2 to 3
