by Tishalu
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Tishalu's Notes:
Expand1 1/3 cup all purpose flour Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 1/4 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
1/4 teaspoon pumpkin pie spice Ask a question about this ingredient
1 cup eggnog Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
2 tablespoons bourbon Ask a question about this ingredient
3 tablespoons butter, melted Ask a question about this ingredient
1. Whisk all dry ingredients in a bowl.
Ask a question about this step2. Mix eggnog, milk, and bourbon in a separate bowl. Melt butter in a microwave safe container. Whisk the yolks into the butter. Whisk the egg whites to the eggnog mixture. Stir all wet ingredients together.
Ask a question about this step3. Dump wet ingredients into dry ingredients all at once, and whisk until just mixed.
Ask a question about this step4. Pour pancake batter onto griddle heated over medium heat. These pancakes brown faster than most, so I cook them over a little lower heat.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
