 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Have any eggnog lingering in your fridge? Here's a great use for it! These are so good you may want to go out and buy a carton. The optional cookie butter butter is a great addition. Ingredients:
1 cup ap flour |
2 tsp baking powder |
1/4 tsp salt |
1 1/2 tsp pumpkin pie spice |
2 tbsp sugar |
1 egg |
1 1/2 cups eggnog |
2 tbsp melted butter, cooled |
cooking spray/oil/melted butter |
cookie butter butter |
6 tbsp cookie butter (biscoff or trader joe's brand, or similar) |
2 tbsp butter, softened |
Directions:
1. Sift dry ingredients together in a mixing bowl.
2. In a separate mixing bowl, combine egg, eggnog, and melted butter.
3. Slowly add dry mix to wet and mix just until combined.
4. Heat a lightly sprayed/oiled/buttered griddle or frying pan over medium heat. Scoop batter, using approximately 1/4 cup for each pancake, onto the griddle or pan.
5. Turn when bubbles form on surface and edges begin to dry and cook on other side for about 3 minutes or until golden brown.
6. Cookie Butter Butter
7. Combine ingredients. Place in freezer while pancakes cook. Use a melon baller to scoop onto pancakes for a decorative look. Or just slather it on, it's that delicious!
|
|