I know what you're thinking. Why would you need a post-holiday treat?!
These are pancakes you never knew you needed but you really do. If I were you, I'd hoard some of the holiday eggnog just so you can fix these.
It all began a few years ago with a conversation,
"Does anyone else want a glass of Eggnog?"
" We really need to finish up the last of it."
It's when I had no choice but to put on my creative hat on and get to work because I HATE wasting food. And before long, that eggnog was going to suffer a long and painful death in my refrigerator and I just can't let that happen, can I?
So pancakes it is.
Why pancakes? Because when you think about it, eggnog is pretty much half the stuff you use in pancakes - egg, milk, sugar but with more yummy stuff added in - like spices.
And since when has spice ever been an issue with moi?
Now usually, I can't imagine making pancakes without buttermilk because buttermilk is key to fluffy pancakes. But no way am I going to add buttermilk to eggnog. Yuck!
So let's talk a bit about why buttermilk would usually be key to pancakes?
Because the acid in the buttermilk acts as a catalyst converting each of the molecules of baking powder and baking soda and salt into carbon dioxide, trapping the gases in the pancake, thereby causing the pancakes to rise, giving us that delicious 'mouthfeel' of fluffiness.
And if you underestimate the role of just 1-2 tsp of each of these ingredients play in the pancake, then munch on this little factoid - just 1 tsp of baking soda, consists of
3.6 x 1000,000,000,000,000,000,000,0 (yup that's 22 zeros) molecules of baking soda.
Trust me, I know - I did the math when I was burning the midnight oil all those years ago earning my food and science cert.
And each one of these molecules converts to carbon dioxide which is key to that fluffiness we love. So the next time you want to skip these ingredients think again!
And yet, with no buttermilk in play I am now in need of another catalyst. And that call is answered by the use of cream of tartar which is nothing but a form of tartaric acid and that's going to do a fine job in place of buttermilk.
Other than that, we're sticking with the staples - flour, milk, sugar and eggs. So here we go - Soft & Fluffy Eggnog Pancakes made even more delicious with a smear of Irish butter and Vermont maple syrup.
I hope you make these post holidays and if you do, you must let me know how you liked them!
Soft and Fluffy Eggnog Pancakes
Makes 12, 6-inch pancakes
Wet Ingredients: In a separate bowl or jug, beat together eggnog, milk, eggs and melted butter with a whisk.
Keep the dry and wet ingredients separate until you are ready to cook.
Heat a cast-iron griddle or non-stick frying pan over medium high heat.
Cook's note: When you flick water across the surface and if it beads up and sizzles, the pan's hot enough.
Pour the wet mixture into the dry mixture, using a whisk, blend until the mixture has just combined.
Place a pat of butter (not much) and as soon as it melts and froths, pour 1/3 cup of batter onto the griddle.
On medium heat (do not get the pan too hot), once bubbles appear around the edges, flip the pancake over using a wide spatula or pancake turner. Gently brown on both sides and repeat until all the batter is used up.