My children discovered eggnog over the holidays. They love the taste so much that I decided to make pancakes with the leftover nog. The first attempt was too sweet for us and left us hungry shortly after. I forgot that using only all-purpose flour does not make as hearty of a pancake! And eggnog is sweet so no need to add any more sugar. We stuck to our roots adding whole grains in the next attempt and loved them. A hearty pancake with a touch sweetness and hint of eggnog. Since it wasn't overly sweet it only made sense to top with eggnog whipped cream!
Hearty Eggnog Pancakes with Eggnog Whipped Cream
Pancake Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 eggs
2 cups eggnog
1/3 cup milk
1/4 cup oil
*note: You can use whole wheat white flour instead of a mix of whole wheat and all purpose.
Pancake Recipe
- Blend the oatmeal in a blender until it resembles course flour. Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg).
- Add eggs, eggnog, milk and oil to dry ingredients. Mix until combined. If the batter seems too thick add more milk a tablespoon at a time. It should be thicker, not runny
- Heat large griddle to medium heat. Drop pancakes in desired size. We use around a heaping quarter cup for each pancake. Flip when bubbles just begin to form on top top to brown the other side. I noticed that the bubbles are harder to see with these
- Serve warm with whipped cream or syrup if desired. Enjoy!
Whipped Cream Ingredients
1 cup heavy whipping cream
1/3 cup eggnog
1 tablespoon confectioners sugar
1/2 teaspoon nutmeg
Whipped Cream Recipe
- Add all ingredients to a mixing bowl. Whip on high until stiff peaks form. If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand. The cream should be good again in a few seconds.
- Refrigerate whipped cream that you do not plan on using immediately.
