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Halloween has come and gone so now it’s officially time to kick it into high gear for the holiday season. I plugged in my cinnamon and cranberry wax plug-ins all around the house and this past weekend I took inventory of my harvest decor so that I can know what I need to purchase on sale this year for next year. When everyone is running to the grocery store for pumpkin spiced flavors, I am running to the Walmart refrigerator aisle for egg nog. Cameron and I both love egg nog. I drink it straight with a little cinnamon on top and he enjoys it in his coffee. In celebration of seeing one of our favorite holiday drinks back on the shelves I wanted to come up with a recipe that would be an ode to my beloved egg nog. My favorite kind of food is breakfast/brunch so naturally I went in that direction with my Egg Nog Pancakes and Egg Nog Syrup recipes.
I started gathering my ingredients by starting at the top! We have a tradition of topping our pancakes with whipped cream whether it be a dollop or in the form or a smiley face, so I headed to the refrigerator aisle in Walmart and snagged a can of original Reddi-wip® which was also conveniently located right next to the star of my recipe, the egg nog.
First I started by making my batter. Combine the dry ingredients first then incorporate the wet ingredients. As I was mixing the smell of the nutmeg immediately got me in the mood for the holidays so naturally I had to turn on my iPod to my Pentatonix Christmas album while I cooked.
And now, the star of the show! I was thrilled to find that they now make lactose-free egg nog which is amazing from someone who has struggled with lactose issues! This was definitely a game changer, haha! I basically took our family pancake recipe and substituted milk for egg nog and wouldn’t you know it came out better than I imagined it would!
Once the dry and wet ingredients were combined, I got to work on making my egg nog syrup. There was a lot of pressure in making sure I knocked this syrup to of the park because Cameron went on and on about how great his mother’s home made syrup was, blah, blah, blah.
Once the syrup was made, I bottled it so that it would stay nice and warm as I started making the pancakes. The syrup will be this golden color which again, had Cameron skeptical that it wouldn’t be as good as his mom’s, blah, blah, blah.
What really impressed me about these recipes is the fact that, although they both had egg nog, the egg nog was not overwhelming. When you bite into these delicious pancakes, with the help of the nutmeg you immediately feel as though you are taking bite into the holidays. The pancakes are just the right amount of sweet.
After placing my dollop of Reddi-Wip and taking my first bite my hands down favorite part of this meal was the syrup. You can’t beat the buttery goodness. The consistency was just right. Again, though egg nog was a big component of recipe, it wasn’t overwhelming.
Don’t be afraid to experiment or substitute ingredients you would normally use for some of your holiday favorites. If you are an egg nog lover like our family, then these recipes are a must to try and I am confident that they will become part of your family tradition for the holidays.
- 1 cup Sifted flour
- 3 tsp. Baking powder
- 1/2 tsp. Salt
- 2 tsp. Sugar
- 1/2 tsp. Nutmeg
- 2 Eggs, separated
- 1 & 1/4 cup Egg nog
- 2 Tbs. Oil
- 1 Stick butter
- 3/4 cup Egg nog
- 1 cup Sugar
- 1 tsp. Vanilla
- 1 tsp. Baking soda
- Mix dry ingredients together and set aside.
- Separate eggs, whipping until they are fluffy, and then set aside.
- Mix wet ingredients in with the dry and slowly fold in the egg whites.
- Cook on lightly buttered or oiled skillet flipping when done on one side.
- In a large pan place the butter, egg nog, and sugar and bring to boil stirring continuously.
- Remove from heat and whisk in vanilla and soda (it will start to foam).
- Serve over to pancakes or waffles.