Eggnog Pancakes with Cinnamon Syrup

• Refrigerated

  • 1 Egg

• Condiments

  • 17 tbsp Maple syrup, pure

• Baking & Spices

  • 3/4 cup All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 5 Cinnamon sticks
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cup Eggnog

Found on mycookingspot.com

Ingredients

• 3/4 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup eggnog
• 1 egg
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup pure maple syrup
• 1 5 cinnamon sticks, broken in half

Directions

• In a large bowl, measure out the flour, baking powder, cinnamon, baking soda and salt. Whisk together until incorporated.
• In a small bowl, whisk together the eggnog, egg, melted butter, maple syrup and vanilla extract.
• Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
• Set aside the batter, and let it rest for 5-10 minutes.
• While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
• Dollop the pancakes onto the preheated skillet when ready.
• When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
• While the pancakes are cooking, heat the maple syrup and cinnamon sticks over medium heat. Simmer until time to eat.
• Enjoy the pancakes in a stack that has been drizzled with the cinnamon syrup.