![]() ![]() It adds so much flavor to the pancakes!Įggnog. I mix 2 tablespoons of melted butter into the batter, and I also grease my pan with butter. Two large eggs help the pancakes to rise and hold their pretty shape.īutter. And, yes, the recipe calls for 1 tablespoon of ginger. Gangs all here! This are all critical for that delicious gingerbread flavor, but the cinnamon and ginger are MOST important. You can use dark or light brown sugar.Ĭinnamon, ginger, cloves, nutmeg. I like to add a little touch of sweetness to my pancake batter. They are responsible for fluffy pancakes.īrown sugar. The only flour that I recommend using for this recipe.īaking powder & soda. Gingerbread Pancakes with Eggnog Whipped Cream Ingredients.Īll-purpose flour. ![]() Although, I know there are people who have tried eggnog and still don't like it, but I still think you'll like the eggnog whipped cream! Nate doesn't like eggnog, but he does like the eggnog whipped cream! That said, I think everyone should give it a chance. The flavor is so good and it's the perfectly creamy. Last week, I tried Organic Valley Eggnog, and my mind was instantly changed. The name of it and the fact that there's eggs in it weirded me out. All my life I've been under the impression that I didn't like eggnog. If you're skeptical about the eggnog whipped cream, let me quick change your mind. The eggnog whipped cream tastes these gingerbread pancakes to another level! The nutmeg flavor of the eggnog enhances the flavor of the pancakes, and together it's like heaven in your mouth. I love everything gingerbread this time of year! So, why not incorporate gingerbread flavors into breakfast? I'm in love. Drizzle with maple syrup for the most dreamy breakfast! After only 30 minutes in the oven, I was rewarded with a delicious eggnog-y teatime treat, best dipped into eggnog whipped cream and enjoyed with an extra shot of this special liqueur from the past, in an old fashioned glass of course.Delicious and fluffy gingerbread pancakes that are packed with flavor and topped with easy, homemade eggnog whipped cream. It rose and dropped off the molds like a volcano and continued to bake on the tray but turned out as spongy and juicy as the cake in the molds. Luckily, my miscalculation didn't do the final cake any harm. I prepared some whipped cream with even more eggnog while the cakes were in the oven and noticed at one point that the cakes started to overflow. I doubled the recipe and baked it in lovely rabbit and chicken molds (but you can use a 20cm / 8″ cake pan). A few days ago my aunt Ursula gave me two 3d-cake pans and wrote down one of her recipes for a juicy cake laced with the yellow liqueur that her own mother used to like so much. I'm up for an easy Easter cake, a spongy cake made with lots of eggnog. I believe that something that was so passionately enjoyed a few decades ago - and that tastes so good - is reason enough to be included in my today’s kitchen activities. I find this unfortunate, I have quite a soft spot for it - eggnog is creamy, smooth, sweet and eggy. I like to drink it sometimes, as a digestif, preferably out of tiny old fashioned glasses with a short stem - 50s style to make the experience complete. Some make it at home for Christmas but it feels like it lost its popularity. This was once a true party classic, in the 1950s and 60s! Today, people pour it over their ice cream or cake like my mother who always keeps a little bottle of it in her fridge for this reason. It used to be a popular drink in bars, both of my grandmothers used to love it and even made their own in their kitchens. Eggnog has a bit of an old fashioned reputation but let someone try a sip, even rather doubtful gourmets, and you will see a hint of appreciation on their faces. ![]()
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