The last few days of eggnog are upon us! If your family is like mine, you can’t get enough of this stuff and are sad to see it go at the end of the Holidays. I know that you can make this stuff yourself, but the whole concept of the raw eggs creeps me out, so there I go feigning ignorance and picking up a carton or two (or three).
So here’s a funny story for you. I was intending to make vegan pancakes the other day as I got a new book for Christmas that I wanted to try out; but when I went to the fridge to grab soy milk, the eggnog was pretty much screaming at me. So my pancakes went from being vegan to non-vegan in the span of seconds.
I stuck with the vegan baking method, using eggnog and vinegar as an egg substitute (yes, i realize that there are eggs in eggnog, just work with me here), but other than that, I ended up improvising the rest of the recipe. The best part about this is since you don’t have to worry about dividing eggs, you can make this recipe as small (or as large) as you want.
In the end these were delicious and had an unmistakable eggnog flavour! So now you have something to do with those last few drops of eggnog in your fridge before it leaves stores in a few days! Enjoy!
Source: Cake for Thought
- 3/4 cup eggnog
- 1 tsp apple cider vinegar
- 3 Tbsp plain or vanilla yogurt
- 2 Tbsp brown sugar
- 3/4 cup AP flour
- 1 Tbsp baking powder
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- Combine eggnog and vinegar in a small mixing bowl and allow to curdle. Stir in yogurt and sugar.
- Whisk together flour, baking powder, cinnamon and nutmeg in a medium-sized bowl.
- Add wet ingredients to dry ingredients and whisk until combined (a few lumps are okay).
- Heat a pan or griddle over medium heat. Coat pan in oil, and scoop on 1/3 cup of batter.
- When the pancake is bubbling (after 4-5 minutes), flip it over and cook for an additional 4-5 minutes.
- Serve with icing sugar and maple syrup.