Eggnog Pancakes with Homemade Vanilla Syrup

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 tbsp Cornstarch
  • 2 cups Flour
  • 1/4 tsp Nutmeg
  • 3/4 tsp Salt
  • 1 cup Sugar
  • 4 tsp Vanilla

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 2 cups Eggnog

• Liquids

  • 1 1/2 cups Water

Found on letsdishrecipes.com

Description

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons butter melted
• 2-2 1/2 cups eggnog
• 1 1/2 cups water
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup butter
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup heavy cream

Directions

• In a large bowl, whisk together flour, baking powder, salt and nutmeg.
• In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
• If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
• Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
• Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
• To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
• Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.

Nutrition