Makes about 12 pancakes
1-1/2 cups all purpose flour
1 teaspoon salt
3 tablespoons sugar
1-3/4 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
3 tablespoons melted butter
1 cup eggnog (without alcohol)
1/2 cup milk
Sift together the dry ingredients. In a separate bowl, combine the eggs, butter, eggnog and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Be careful not to over mix. Cook as you would other pancakes.
2. Sift the dry ingredients together. Cut the butter into the dry ingredients using two forks, a pastry cutter, or in the bowl of a food processor. Mix together the eggnog and the egg. Reserve a tablespoon or two for later.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients, bringing the batter together with several quick strokes. Turn out onto a floured surface and form into a large disk about 3/4-inch thick. Try not to overwork the dough.
4. Place the disk on a baking sheet and use a bread knife to cut the disk into wedges. Gently separate the wedges so there is a little - but not much - space between them.
5. Brush the surface with the reserved egg mixture and sprinkle with sugar and nutmeg. Bake 15 minutes. Allow to cool slightly before serving.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!