Eggnog Pancakes

It's eggnog season!  You know it has officially arrived as soon as the red holiday cups and seasonal lattes reappear at Starbucks.  When I was a kid, it was the Shamrock Shake at McDonald's that I waited for every March, all minty and cool.  Secretly it's still a guilty pleasure, but for now, it's all about eggnog.  

While it's in season, I take advantage of eggnog any way I can.  Pancakes are the perfect vehicle for one of my favorite holiday treats. 

Eggnog Pancakes

Makes 10 pancakes

1 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon kosher salt

Pinch of freshly grated nutmeg

¼ teaspoon ground cinnamon

1 egg, lightly beaten

1 cup good quality eggnog

¼ cup milk

1/2 teaspoon freshly grated lemon zest

2 teaspoons pure vanilla extract

2 tablespoons vegetable oil, plus more for pan

Unsalted butter, for the pan and to serve

Pure maple syrup, to serve

In a small bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon. In a medium bowl, whisk together the egg, eggnog, milk, lemon zest, vanilla and the oil. Add the dry ingredients to the wet, whisking to make sure everything is combined and there are no lumps. Allow batter to rest for 5 minutes.

Melt 1 tablespoon of butter and 1 tablespoon oil in a medium, non-stick skillet or on a griddle pan over medium-low heat. When butter starts to bubble, drop pancake batter into the pan using a ¼ cup measure. Cook for 2 to 3 minutes until bubbles form on the surface of the pancakes and the underside is golden brown. Carefully flip the pancakes and cook for another minute or until golden brown. Serve warm with butter and maple syrup.

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