This is what eggnog dreams are made of.
Eggnog pancakes sandwiching an eggnog cream with a healthy dose of hot butter rum sauce drizzled on top. Because everyone dreams about eggnog, right?
I have a pillow that says so.
But no, really. A few years ago I went to breakfast, Thanksgiving morning, with Audrey’s father and grandfather. Yup. I was one of THOSE people. Not only did I partake in going out on Thanksgiving day (and struggled with it since I’m a firm believer that businesses should remain closed), but I also struggled with what to order. They had so many delicious sounding menu options for the holidays, I just couldn’t decide!
I ended up choosing these eggnog pancakes (because who wouldn’t?!) and re-created these dark chocolate peppermint crunch pancakes so I could experience all the flavors. However, I’ve been wanting to re-create these ever since.
And I haven’t.
Especially because I haven’t been making pancakes weekly like I used to. I barely even make monthly pancakes nowadays.
So, on the third day of Christmas, I’m sharing with you: eggnog pancakes. These pancakes were worth it, guys. SO worth it. I used my standard pancake recipe for one, but swapped out the almond milk for some silk eggnog. Then I let it sit. And sit. And sit. While I prepared the other components. Because the key to fluffy pancakes is allowing the batter to rest.
And then came the eggnog cream – which makes enough for multiple pancake servings. Which is great because the pancake recipe is easily multiplied.
But what if you only need one pancake serving, you ask?
It’s okay. Eat the cream by the spoon. I won’t judge.
However, neither of these components compare to the rich, hot butter rum sauce. This stuff is to DIE for. I mean, if I ever wanted to eat anything by the spoonful, this is it.
Christmas morning breakfast, if I do say so myself.
- 1/2 c. whole wheat pastry flour
- 1/2 tbsp. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 1 egg white
- 1/2 c. silk eggnog
In a medium bowl, mix together the whole wheat pastry flour, the sugar, the baking powder, baking soda, and salt.
In a measuring cup, pour the 1/2 cup of eggnog, and then add your egg white. Whisk until combined.
Make a well in your dry ingredients and pour your buttermilk and egg white mixture in. Mix until just combined. Set aside to rest.
- 1 box vanilla pudding
- 1 c. silk eggnog
- 1 c. cool whip
In a small bowl, combine the pudding and eggnog. Mix together until it starts to thicken.* Fold in the cool whip.
hot butter rum sauce
- 1/2 c. brown sugar
- 1/4 c. heavy cream
- 3 tbsp. butter
- 1 1/2 tsp. rum extract
- 1/2 tsp. vanilla extract
In a small saucepan, add the brown sugar and heavy cream. Whisk together over a medium heat until the sugar has dissolved. When sugar has completely dissolved, add the butter. Continue whisking, until butter has melted. Remove from heat and stir in extracts.