The holidays are coming, and I’m eager for time to deck out the house with holiday cheer. I’m also excited about spending lots of time in the kitchen cooking. So, I bought some eggnog this past weekend, as I was hoping to get a jump on baking for Thanksgiving. (I promise there is a good Thanksgiving dessert recipe coming soon to the blog that makes use of eggnog). The weekend got away from me though, so I decided to use some of the eggnog to make pancakes instead. (Full confession – I ran out of milk and eggnog happened to be handy).
I’m really glad we were out of milk, since eggnog pancakes might just be the best thing ever. I took one bite of these and started dancing around the kitchen in joy – they are really just that good! Serve these with a drizzle of maple syrup and a cup of good coffee. You won’t be sorry.
Eggnog Ricotta Pancakes
Makes 12 small pancakes
3/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup eggnog
1 egg
1/2 teaspoon vanilla
1/4 cup ricotta cheese
Combine all the dry ingredients in a medium sized bowl. In a smaller bowl, mix together the eggnog, the egg, the vanilla, and the ricotta cheese. Add the wet ingredients to the dry ingredients and combine. If the batter is too thick to easily pour, add 1/4 cup water to the mix.
Heat a cast iron skillet or a non-stick skillet over medium heat. Spray with olive or canola oil. Use a quarter cup measure to ladle out the batter onto the hot skillet. When the batter becomes bubbly on top, flip. (If you are using a cast iron skillet, you may need to re-oil the skillet between flips). Cook until both sides are golden. Enjoy!
