Now this is one heck of a breakfast. Laura and I just finished putting it together and boy does it look good. It’s actually the second part of the cranberry syrup recipe I shared yesterday, so if you haven’t read that post yet, you can right here.
Cranberries have got to be the absolute easiest things in the world to take pictures of. When I run photos of anything that has to do with them through Photoshop and my other editing programs, I have to do very little to make them look great. I feel like I could stand on my head in a snowstorm and take pictures of these things and still have them come out bright and colorful and looking scrumptious.
I talked about how tasty the cranberry sauce was in yesterday’s post, so I won’t do that again. Today, I’d like to focus on the pancakes. These aren’t any regular old pancakes – they are eggnog pancakes. That makes them special. They’re rich and flavorful and perfect.
Laura actually found this recipe on the Better Homes & Gardens website a while ago. It was shared by a woman named Jocelyn Delk Adams, who, I must say, developed the perfect Christmas morning breakfast. Just the looks of it alone is a win. That, combined with the fluffy texture of the pancakes and the small hint of eggnog and nutmeg brings them home. I’m fairly certain that no one in the world would have one bad thing to say about them.
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
2 Eggs, Lightly Beaten
2 Cups Eggnog
1/4 Cup Cooking Oil (Plus More for cooking)
3 Cups Cranberry Syrup (See Recipe)
If you’re using a large 12″ cast iron skillet like I did, you may want to start warming it up now. At least put the stove top on low to get things going. I don’t enjoy waiting for that pan to warm up and since it needs a full five minutes to do so, it needs to get done early. Putting these ingredients together really takes no time at all.
Laura did a wonderful job getting everything ready for this one. She added the flour, baking powder, salt and nutmeg to a large bowl. Then, she added the remaining ingredients to other containers.
Stir the dry ingredients that are in the large bowl well. Then, combine the remaining ingredients in the next largest bowl and mix until thoroughly combined. When finished with that, add the wet ingredients to the dry ingredients and mix until there is no dry flour left. Don’t make the mix totally smooth. Just go until there’s no dry left, but it’s still lumpy.
Cook the Pancakes
Warm a large skillet over medium heat. When it’s to temperature, add 1 tablespoon of oil to it. Then, using a 1/4 cup measuring device, scoop out that amount of batter from the bowl and add it to the skillet for each pancake.
Cook each side of the pancakes for about 2 minutes. Use a fork to lift the edges of each pancake and when you see that they’re golden brown, use a hard spatula to flip them. Cook for another minute or so and then stack the finished ones up on a plate. Continue adding oil and batter to the skillet until all the batter is gone.
Plate & Serve
This recipe will yield about 15-16 pancakes. If you’re serving three, place 5 pancakes on each plate. If serving four, go with 4 on each plate. Then, warm the cranberry syrup up if it isn’t already and scoop some of that out and add it to the tops of the stacks of pancakes.
The Final Pancakes
You have to admit, these pancakes look good. I’m thrilled with the results. If you have company or are trying to impress someone, these might be just the ticket. Really, the whole thing isn’t challenging at all. It will just steal some time from your morning, but the reward is worth it.
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