Eggnog Pancakes
1 1/2 C. Flour
2 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
2 Lg. Eggs
1 1/2 C. Eggnog
3 Tbsp. Melted Butter
1 Tbsp. Dark Rum (optional)
In large bowl mix all the dry ingredients and set aside. In medium bowl whisk together the eggs,eggnog, butter and rum (if using). Gradually add the liquid ingredients to the dry and stir until just blended.
Heat non-stick pan to med-high and add vegetable oil or butter (optional). Use 1/4 cup measure to add batter to hot skillet. Cook until bubbles form on top, about 2 min. Turn and cook until other side is golden, about 1 min. longer. Serve hot with your choice of topping.
Be warned, these cakes are very rich! (Since there's so many in the eggnog already, I wonder if they would be less egg-y if you just used one egg instead of two?) Not sure that syrup is the best accompaniment, but I really liked them with some (very) tart jam. Picked up some ginger-rhubarb preserves recently, and that seemed to cut the richness quite well. If you find something great, let me know in the comments section please!
Unfortunately they didn't turn out very photogenic, otherwise I would have included a pic here...but I blame that on my crappy spatula-wielding skills...not the batter.
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