Breakfast and Brunch Recipes
Puffy Eggnog Pancake
Yield: 6 servings
Ingredients
- 6 large eggs
- 1 1/3 cups dairy eggnog
- 1 cup all-purpose flour
- 3/4 teaspoon freshly ground nutmeg
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sliced almonds
- 1 tablespoon granulated sugar
- Syrup
Instructions
- Heat the oven to 425 degrees F and set the oven rack at the lower middle level.
- Mix the eggs in a large mixing bowl with an electric mixer.
- Add the eggnog, flour and nutmeg and mix until well blended, but do not over-mix - batter will be lumpy.
- Place the butter in a 9 x 13-inch glass baking dish and put the dish in the oven until the butter is melted and sizzling - do not let it brown!
- Remove from oven and immediately pour the batter into the baking dish.
- Sprinkle the batter with the almonds and sugar.
- Return the pan to the oven and bake for 15 to 20 minutes, or until puffed and browned.
- Serve immediately with syrup.