When I set out to make a batch of holiday-inspired pancakes, I started by mulling over the flavor combinations that make me think of Christmas:
apple/cinnamon, maple/walnut, even chocolate/peppermint came to mind.
And then it hit me as plain as day: eggnog. That blessed, creamy Christmastime treat. I knew they’d make the perfect pancake, but there was only
one problem: When I set out to create the recipe, there was no eggnog in any store, anywhere on the planet! Who knew you had to wait until November to buy
I could have made eggnog from scratch, but I was really after a quick-and-easy pancake recipe. So I wound up incorporating the flavors of eggnog
so that these could be enjoyed anytime you need an eggnog fix. They turned out just heavenly, and topped with a buttery nutmeg-spiked syrup … well, they
were pretty much the most delicious things ever.
The recipe stars my BFF, confidant and soulmate in the kitchen: a glorious stick of
Land O Lakes® Butter.
I started by making the syrup, which is based on an old buttermilk icing from my great-grandma Iny’s prune cake. It’s absolutely delectable, and I thought
it would be delicious with nutmeg added. Start by combining the sugar and the buttermilk in a saucepan.
Grab a ¼ cup of butter.
Add the butter, baking soda, corn syrup and nutmeg.
Heat the mixture slowly over medium-low heat ….
until it starts to bubble gently.
Allow it to cook 6 to 8 minutes, stirring occasionally.
Stop cooking when it’s a deep caramel color but has not turned to caramel yet. It should be slightly thick but still syrupy. Set it aside and let it cool a
bit. And try with all your might not to taste it … it’s so unbelievably buttery and delicious, you won’t be able to stop!
Now that the syrup’s done, it’s time to make the pancakes! Combine flour and sugar in a big bowl.
Then add salt and baking powder …
Stir it around, then set it aside for a minute while you mix the wet ingredients.
In a separate container, combine the buttermilk with the eggs.
Then, for as close to an authentic eggnog experience as we can muster, add a little rum extract …
Whisk it all together, then pour it into the dry ingredients …
stirring until it all comes together.
Next, place 1/4 cup of Land O Lakes® Butter into a small dish. ….
and microwave it for about 20 seconds or until it’s melted.
Drizzle it into the batter …
stirring it until it’s all incorporated.
Next smear some extra butter onto a griddle or skillet over medium heat.
For silver dollar pancakes, use a tablespoon to scoop out the batter …
and spoon it onto the griddle.
Cook them until they’re nice and golden brown on both sides.
To serve the pancakes, arrange them in a circle on a small plate and lay a pat of butter right in the middle.
Then drizzle the luscious, buttery nutmeg syrup all over the top.
And dig in! You’ll absolutely love these. They have “holiday” written all over them.
You can also turn the syrup or dry ingredients into a creative gift!
Simply pour into a mason jar.
Tie ribbons around them and include a little jar of chopped pecans or walnuts. Then include a little note describing the recipe and cooking instructions!
(Note: Be sure to let them know that the syrup should be refrigerated.)
The gift of pancakes — now that’s something I can get behind!
Here’s the full recipe. Enjoy!
Eggnog Silver Dollar Pancakes with Nutmeg Syrup
50 3” pancakes
1 cup sugar
½ cup buttermilk
1/4 cup Land O Lakes® Butter
½ teaspoon baking soda
1 tablespoon light corn syrup
¼ teaspoon nutmeg (more to taste)
3 cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
2 tablespoons baking powder
2 teaspoon nutmeg
3 cups buttermilk, plus more for thinning
2 large eggs
2 teaspoon rum extract
1/4 cup Land O Lakes® Salted Butter, melted
Additional Land O Lakes® Salted Butter, for cooking and serving
Chopped pecans or walnuts, for serving (optional)
For the Nutmeg Syrup
Combine all syrup ingredients in a medium saucepan over medium heat. Bring to a gentle boil, stirring 6 to 8 minutes, until golden brown slightly
thickened. Mixture will be foamy during the cooking process. Remove from heat and set aside.
For the Eggnog Pancakes
Whisk together dry ingredients in a large mixing bowl. In a separate bowl, combine buttermilk, eggs and rum extract then drizzle into the dry ingredients,
stirring gently. Stir in the melted butter.
To cook the pancakes, heat a griddle over medium-low heat. Smear butter all over the surface, then drop tablespoonfuls of batter on the griddle. Cook 1 to
1 ½ minutes on the first side, then flip and cook for an additional 30 to 45 seconds on the second side. Continue until all pancakes are cooked.
Serve pancakes with extra butter, warm Nutmeg Syrup and pecans or walnuts if desired.
Disclosure: I've partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.