Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups water
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/4 cup heavy cream
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted
  • 2-2 1/2 cups eggnog

Instruction

  • In a large bowl, whisk together flour, baking powder, salt and nutmeg.
  • In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
  • If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
  • Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
  • Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
  • To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
  • Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.