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1 cup sugar
1/2 cup buttermilk
1/4 cup Land O Lakes® Butter
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/4 teaspoon nutmeg, (more to taste)
3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons baking powder
2 teaspoons nutmeg
3 cups buttermilk, plus more for thinning
2 large eggs
2 teaspoons rum extract
1/4 cup Land O Lakes® Salted Butter melted
Additional Land O Lakes® Butter for cooking and serving
Chopped pecans or walnuts, if desired
For the Nutmeg Syrup
Combine all syrup ingredients in medium saucepan over medium heat. Bring to a gentle boil, stirring 6 to 8 minutes, until golden brown and 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 large 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 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.
For step-by-step directions, read our blog article.
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