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Eggnog Pancakes 
26th-Dec-2006 10:04 am
mighty pomegranate
Happy Boxing Day! Or day-after-Christmas, for the Amurricans like me in the crowd.

I just made some of these, and they are awesome. I recommend that you try them. Yes! Yes, I do.

Eggnog Pancakes (perfect for leftover holiday Nog!)

1) Your favorite base pancake recipe. Make as normal, except:

2) Substitute eggnog for the eggs (1/4 c eggnog equals 1 egg, so if your base recipe calls for 2 eggs, use 1/2 c of eggnog instead) and
3) Substitute eggnog for 2/3 of the milk called for in the recipe (so if the recipe calls for 1 c of milk, use 2/3 c eggnog and 1/3 c milk)
4) You may also wish to add an extra pinch of nutmeg to the batter, but don’t overdo it. These pancakes taste better when the flavor is more subtle.
5) If the batter is too thick, add more milk, 1-2 tablespoons at a time, until the batter reaches the desired consistency. You want the batter to be on the thicker side, though. It makes the pancakes fluffier and more deeelicious.
6) When you cook the pancakes, you want them to be on the lighter side. These will be thicker than normal pancakes! This is to be expected and encouraged. Feel free to give them a little pep-talk as they cook! If you like darker pancakes, go ahead, but be warned that the darker outside will change the flavor and may overpower the eggnoggy centers.
7) Serve in a gorgeous stack, lightly treated with melting butter and gently kissed with maple syrup. Or however it is you like to eat your pancakes. These are moist and flavorful enough that you don't need any window-dressing, but should you choose to add to them, butter and maple syrup don't hurt. I tried them all three ways, and they were GOOD. (And I don't even like maple syrup!)
26th-Dec-2006 07:46 pm (UTC)
gawd these sound heavenly!

I suck at pancakes and cannot make them to save my life. I am a good coook. But if it involves batter, I fuck it up.
My pancakes are either:
brown and hard on the outside and thick and gooey on the inside
soft and thin and runny and scrunched up by the spatula
or just plain gross in a way I can't describe.

Do you have helpful hints for the pancake-challeneged?
26th-Dec-2006 08:02 pm (UTC)
Um. Well, unless I am cooking on an actual griddle (like, using a regular pan instead of a griddle), my pancakes get all scrunchy and awful. So I would use an actual, factual griddle. And it sounds like the rest of your problem is mostly temperature -- you want the griddle to be hot enough to make a droplet of water dance and sizzle for several seconds, but not so hot that the water evaporates quickly without dancing. And you don't want it too cool, either, so that the water just sits there and sizzles or dances around for more than 3-5 seconds.

You might also try adding around 1/4 c of yogurt to the batter; it helps the pancakes to be creamy without being runny, if that makes sense.

And, uh, pancakes are ready to turn when the air bubbles on the edges and heading towards the center pop and then don't fill back in with batter right away, if that makes any sense.

I will give you a personal Pancake Tutorial when next we meet and have access to a kitchen, dahlink!

It's also a good idea to practice with an easy mix, like Bisquick. Once you've got the pancake technique down with an easy mix like Bisquick, it's easier to toubleshoot problems with the fancier mixes or from-scratch recipes.

Mare-y Christmoose!
27th-Dec-2006 12:46 am (UTC)
I think the bubbles are the key to pancake perfection. I flip when there are bubbles all over the top, and the batter has lost the really wet shiny look and has gone a bit dull. And getting the temperature of the pan right is also key. Sounds to me like your pan is too hot (and I just use a good heavy-bottomed fry pan, not a fancy griddle like Ms. Dabs here) so they're cooking on the bottom too quickly to cook the middle before they burn. On our stove I've got the temperature at what I'd call 'just under medium'. But better too low than too hot, so I'd start low and adjust upwards. If the bottom of the pancake is a nice light brown when the bubbles appear in the middle then you've got the temperature right. If nothing is happening and the bottom is flabby and white, then the temp. is too low. If the bottom is brown but the top is still really wet and shiny, then the temp is too hot.

And the first lot never turn out very well, it's the law of pancake making. But they usually taste alright!
27th-Dec-2006 12:38 am (UTC)
Oh that sounds so yummy! If only I had some eggnogg to use...
27th-Dec-2006 06:00 pm (UTC)
From Alton Brown:

Eggnog Recipe courtesy Alton Brown, 2005

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

27th-Dec-2006 06:09 pm (UTC)
Feel free to give them a little pep-talk as they cook!

I will talk dirrty to them. Yes.
27th-Dec-2006 07:54 pm (UTC)
They would like that, the wicked little darlings.
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