Eggnog Pancakes With Maple Butter Rum Drizzle Recipes

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EGGNOG PANCAKES



Eggnog Pancakes image

You will love these big fluffy pancakes even if you don't like eggnog. It's a great way to start any day, especially Christmas morning. I suggest clarifying the butter but you don't have to if you don't want to.

Provided by GEMINIJO72

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 tablespoon sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup eggnog
2 tablespoons clarified butter
1 egg, lightly beaten

Steps:

  • Heat a lightly oiled skillet or griddle over medium heat.
  • In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
  • Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Nutrition Facts : Calories 229 calories, Carbohydrate 32.1 g, Cholesterol 66.9 mg, Fat 8.5 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 4.8 g, Sodium 378.9 mg, Sugar 5.8 g

EGGNOG PANCAKES WITH MAPLE BUTTER RUM DRIZZLE



Eggnog Pancakes with Maple Butter Rum Drizzle image

Love eggnog? You're going to love these eggnog pancakes made with Bisquick®, eggnog and nutmeg. They cook up high and fluffy and get topped off with a luscious buttery rum and cream-spiked maple syrup drizzle. Dig in!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 14

Number Of Ingredients 11

1/4 cup butter
1/2 cup real maple syrup
1/3 cup whipping cream
2 tablespoons rum or 1/2 teaspoon rum extract
2 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 teaspoon ground nutmeg
1 cup eggnog
2 eggs
Ground nutmeg, if desired
Sweetened whipped cream, if desired

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
  • In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.

Nutrition Facts : ServingSize 1 serving

EGGNOG PANCAKES



Eggnog Pancakes image

Adding a bit of leftover eggnog to Original Bisquick mix gives your morning pancakes a seasonal flair, and the warm stewed apple topping complements them perfectly.

Provided by By Mark Evitt

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 7

1/2 cup water
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 medium Granny Smith apples, peeled and sliced thin
2 cups Original Bisquick™ mix
1 1/2 cups eggnog
1/2 teaspoon ground nutmeg

Steps:

  • In 3-quart saucepan, heat water, brown sugar and cinnamon over medium-high heat. Stir until sugar is dissolved and mixture begins to boil. Reduce heat, and add apples. Cook uncovered about 20 minutes or until apples are softened.
  • Stir together pancake ingredients until blended. Pour slightly less than 1/4 cupfuls batter onto hot greased griddle. Cook until edges are dry. Turn; cook until golden.

Nutrition Facts : ServingSize 1 Serving

HOLIDAY EGGNOG CAKE WITH EGGNOG-RUM GLAZE



Holiday Eggnog Cake With Eggnog-Rum Glaze image

This eggnog cake will knock your Christmas stockings off! Whether you're looking for reasons to use up the rest of your eggnog or you just really adore it like I do, it really makes for a delicious, super moist and fluffy cake.

Provided by Cooking Creation

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

1/2 cup butter, room temperature
1 cup white sugar
2 large eggs, room temperature
1 1/2 cups eggnog, room temperature
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup confectioners' sugar
3 tablespoons eggnog
1 teaspoon rum
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees. Lightly grease the inside of a fluted cake pan.
  • In a medium bowl, cream the butter and sugar, until smooth. Beat in the eggs one at a time. Add the eggnog and vanilla and continue to beat until well combined.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually stir the flour mixture into the wet ingredients, until just combined. Be careful to not over mix. Pour the batter into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes in the pan before removing.
  • Make the glaze. In a small bowl, combine the confectioners' sugar, eggnog, rum, vanilla and cinnamon. Set aside. Carefully turn the cake over onto a serving platter. Liberally drizzle the glaze over the cake.
  • Serve and enjoy!

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