- 2 tablespoons butter
- 3 Eggland's Best Eggs
- 2/3 cup eggnog
- 1/2 cup all-purpose flour
- 1/4 cup sliced almonds
- 2 teaspoons sugar
- Place butter in a 10-in. cast-iron skillet; place in a 425° oven for 2-3 minutes or until melted.
- In a bowl, beat eggs until fluffy. Add eggnog and flour; beat until smooth. Pour into hot skillet. Sprinkle with almonds and sugar.
- Bake for 16-18 minutes or until puffed and browned. Serve immediately. Yield: 4-6 servings.
Originally published as Puffed Eggnog Pancake in Cookin' Up Country Breakfasts Cookbook 1994, p37
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