Disclosure: This is a sponsored post written by me on behalf of Goldrich Eggs. All thoughts and opinions are my own. #GoldrichYolk
There is so much magic and wonderment that fills the air this time of year! Just like when I was a small child, I can sit a stare at our Christmas tree for hours. And no matter what type of day I am having a simple Christmas song or the smell of warm winter spices drifting from the kitchen makes me so happy.
I love that it is a day where we don't have to rush anywhere. That on that day deadlines don't matter. That we can stay in our pajamas all day and just relax. And just be. And just soak in time with loved ones. I have loved every bit of this moment of peace since I was a small child.
Of course joy of Christmas wouldn't be complete without gathering in the kitchen and then later around the dinning room table. Growing up I never really looked forward to the big Christmas dinner. Not that we didn't have one, in fact we always had either a ham or smoked turkey and all the fixin's Christmas night. But I always loved Christmas morning breakfast more.
Every Christmas morning, right around 8 am, right after we finished opening our gifts from Santa, my Mom would head into the kitchen to cook a huge breakfast spread, while we all played with our new toys. From bacon and sausage, to scrambled eggs, fresh fruit and orange juice, grits and a variety of sweet breads, including cinnamon rolls, banana bread and pancakes.
Seriously, the best morning of the entire year! :) To this day, I still love having a big, special Christmas morning breakfast with my family.
One day a few weeks ago, when Eric and I were planning what we HAD to make (a.k.a eat) before the holidays were over, Eric mention we should make homemade eggnog. I've made homemade eggnog several times before with much success, but Eric unfortunately has missed out on all the tasty homemade goodness. Well this year, when attempting to make it just for him, it turned into an eggy mess. In an effort to redeem myself, and not ruin Eric's favorite holiday drink, these Eggnog Pancakes were born.
PS: Check out my breakfast video tip (below the recipe) and my savory holiday breakfast recipe Chicken Cordon Bleu Quiche!
By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 12-14 pancakes
Fluffy Eggnog Pancakes topped with a creamy, sweet Eggnog Syrup and a dusting of nutmeg!
2 ½ cups unbleached all-purpose flour
3 tablespoons granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground nutmeg
2 Goldrich eggs
2 cups eggnog (store bought or homemade)
½ teaspoon vanilla extract
½ teaspoon rum extract, optional
3 tablespoons butter, melted
1/3 cup eggnog (store bought or homemade)
2/3 cup powdered sugar
Nutmeg, for topping
For Pancakes: In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.
In a medium bowl, whisk together eggs. Add eggnog, vanilla extract, rum extract and melted butter. Whisk to combine. Slowly whisk dry ingredients into into wet ingredients, whisking until batter is smooth and free from lumps.
Meanwhile, preheat a large non-stick skillet or griddle over medium-high heat. Spray with cooking spray and add ¼ cup pancake batter for each pancake, being careful not to overcrowd the pan. Flip pancakes when bubbles form on top and around the edges of pancake. Cook pancakes for an additional minute on the other side or until set.
Serve pancakes warm, topped with Eggnog Syrup.
For Eggnog Syrup: In a small bowl, whisk together eggnog and powdered sugar until smooth. Add additional sugar or eggnog, if needed, to reach desired consistency.
Cooking Tip: Preheat oven to 175-200 degrees F. Place pancakes in a single layer on baking sheet and place in preheated oven to keep warm while cooking remaining batter.
Freezing Tip: Place cooled pancakes in a single layer on baking sheet. Place baking sheet in freezer and freeze for 4-6 hours. Once frozen solid, place frozen pancakes in freezer baggie. To thaw, place frozen pancake on baking sheet and bake in a preheated 350 degree oven for 10-12 minutes, or until warm. Alternatively, frozen pancakes can be defrosted in the microwave for 1-2 minutes.