Wait, didn't I already do eggnog pancakes? Like, last year? Well, yes, I must have since there's a blog post and everything, but last year's pancakes were somewhat disappointing and flat, although the syrup was fabulous. This recipe from Cooking Classy promises fluffiness (the blog author is surprised by how fluffy they are, but 4 teaspoons of baking powder should have been a big clue) and extra nog flavour with 2 cups of eggnog.
The result?
First of all, they were pretty good; a lot better than last year's version. There was a delightful eggnog aroma as they were cooking and a definitely there-but-not-too-much-there eggnog taste in the final product. I don't have rum extract, so I used 2 tsp of rum instead, but I can't really tell whether this added any zip. I have to say that this was one of the lumpiest batters I've ever made, so they were fluffy but not quite as fluffy as they could have been and runnier than they should have been. However, they were fluffy enough that I couldn't fit a complete stack in the oven:
The recipe says it yields 10 pancakes at 1/3 c. each; I got 14 at 1/4 c.
And I'll just leave this here: Pancakes in infrared
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