Seriously, these are the moistest, fluffiest, sweetest and most delicious pancakes I've ever had! They are quite sweet so very little syrup is needed to top them and the saltiness of some bacon creates a perfect holiday themed breakfast. They are also excellent made into an open faced breakfast sandwich with thinly sliced ham and an over easy egg. Thank goodness Christmas only comes once a year!
Easily doubled or tripled for a crowd, and they will hold well in a low oven while waiting for additional batches to be completed. You know, so Mom can actually eat with the rest of the family.
2 cups all-purpose flour
4 tsp baking powder
1/2 teaspoon Kosher Flake Sea Salt
1/4 teaspoon ground Grenada Nutmeg
1/2 teaspoon ground Saigon Cinnamon
2 cups eggnog, regular or light versions will work
1/3 - 1/2 cup milk (if the batter is too thick you can thin to your liking however, thicker batter makes them fluffier)
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon rum or Madagascan Bourbon Islands Vanilla Extract, or 1 tablespoon dark rum or brandy
Preheat and electric griddle to 350 degrees.
In a mixing bowl whisk together flour, baking powder, salt, nutmeg and cinnamon.
In a separate mixing bowl or 2+ cup measuring cup, whisk together eggnog, eggs, butter and extract (or alcohol) until well blended.
Make a well in the middle of the dry mixture and pour wet mixture into well and whisk until combined. Some small fine lumps are okay.
Spray griddle with non-stick cooking oil. You can use butter but it can burn quickly and cause the edges to get over done. Using a heaping 1/3 cup measuring cup pour batter onto griddle and spread batter into an even round using the bottom of measuring cup.
Cook until bottom is golden brown and the pancake feels firm enough to flip over and cook opposite side until golden brown as well. Serve warm with butter and maple syrup.