Saturday, December 22, 2012
One of our favorite Saturday morning traditions, made ready for Christmas.
Stir together thoroughly:
3 cups flour
3 Tbsp. baking powder
4 Tbsp. sugar
1 tsp. salt
1/4 tsp. cinnamon
1/2->1 tsp. nutmeg
In separate mixing bowl combine
1 c. powdered milk, dissolved in a bit of water
1 1/2 cups eggnog
3 egg yolks
plus enough milk to equal 3 cups liquid total, then add
1/4 cup oil
Mix with dry ingredients until just combined, scrape bowl & beat for 30-45 seconds. Cook on hot griddle. Eat!
Chef's notes: Batter will be a bit thick so they cook slow, but they brown faster than regular pancakes. Also, adding the powdered milk to the wet ingredients (allowing it to dissolve before mixing into the flour) will do wonders for the texture of the pancakes--soft and fluffy.
Adjusting batch size: Just remember, for every 1 cup of flour add 1 T baking powder, and mix with 1 egg yolk & 1 cup of milk, plus 1/2 c egg nog. (Plus a bit of salt, extra sugar & spices) It's a pretty straight-forward 1 to 1 ratio. :-)
(This recipe is a tweak on the one I put out here in '09.)