+ olive oil
+ a lot of parmesan
+ black pepper
= perfect, quick, and easy, slightly Italian-inspired, carb-bomb to counteract obscene booze intake But, back to the prize-winning recipe at hand: these pancakes! While eggnog is not in season anymore, you can sub in equal parts milk and heavy cream with a pinch of nutmeg to get the same result. I'll be cooking these for myself and my hubby this weekend, watching these shows, and not going outside to brave sub-Arctic temps at ALL. Try them for yourself and let me know how it goes! Spiced Eggnog Pancakes
Serves 4 to 6 Ingredients
3/4 cup all-purpose flour
3 tbsp sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
Pinch of nutmeg
1 cup eggnog (or 1/2 cup of milk and 1/2 cup of heavy cream)
1 cup cooked Minute® Brown Rice
2 tbsp unsalted butter, melted, or vegetable oil
1 large egg
1/4 to 1/2 cup raisins, depending on how much you like raisins
Vegetable oil, for cooking
together flour, sugar, baking powder, cinnamon, salt, and nutmeg, and set aside.
3. Add the dry ingredients to the eggnog mixture and stir until just
incorporated; fold in the raisins.
4. Heat up a
skillet or griddle over medium heat, and brush lightly with the vegetable oil.
Spoon batter by 1/4-cupfuls into the skillet, and cook until golden brown on the
bottom, and bubbles appear at the top and a few have burst — 1 to 2 minutes.
and cook until browned on the bottom, another 1 to 2 minutes.
6. Continue, keeping
the finished pancakes warm in the preheated oven if you'd like, until batter is
gone and you’re finished making all pancakes.