Sunday, June 18, 2006
Eggnog pancakes: (
1 1/2 cups flour1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Mix together and make a "well" in the center of it in the bowl.
1 cup plus 3 tablespoons eggnog
1 large egg beaten
2 tablespoons clarified butter
THIS is the secret, clarified butter is butter that's been heated in a skillet until the butterfat and liquid separate a bit, it makes the pancakes extra light and fluffy, just heat the butter until it just starts to bubble and brown and add it to the rest of the liquids and immediately pour the liquid ingredients into the well in the dry ingredients. Mix lightly and cook on a oiled skilled til golden. The batter is quite thick. It it's too thick to pour, then add a couple tablespoons of milk. Try not and overmix.
Cook on a medium pan. They are thick and take a little longer to cook than regular pancakes so don't let the heat get too high or they will burn before they are done. Serve with real maple syrup.
With a little practice you can make these in 5 minutes. This makes about 8 3-4 inch pancakes, enough for 2 or 3 people.