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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Holiday Eggnog Cheesecake

It's Eggnog. It's cheesecake. It's perfect for the holidays. Enough said.

Serves 8 to 10

FOR THE CRUST
2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

FOR THE FILLING
3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons all-purpose flour
1 cup best-quality eggnog
2 Tablespoons brandy, dark rum, or Cognac
1½ teaspoons freshly grated nutmeg

FOR THE WHIPPED CREAM
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
¼ cup granulated sugar
½ teaspoon freshly grated nutmeg

Preheat oven to 325 degrees.

Pour graham cracker crumbs into a 9 inch-diameter springform pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, beating well after each addition and scraping down inside of bowl as needed. Mix in flour, eggnog, brandy, and nutmeg until just incorporated. Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.

Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.
Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

To whip the cream; in a small bowl, whisk together cream, vanilla and sugar until medium peaks form. Dollop whipped cream onto cheesecake and dust with remaining ½ teaspoon nutmeg.

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