Total TimePrep/Total Time: 20 min.
Im not sure what went wrong. I doubled the recipe and it was awful. I put in 2 tablespoons of baking powder plus 2 teaspoons , which by my math should equal 8 teaspoons. A double batch of this recipe calls for 8 teaspoons . All I could taste was baking powder and barely a hint of eggnog. The batter was much too thick so I cooked them in a waffle iron. I will not make again!!
They needed some sugar to sweeten them a bit, and there wasn't nearly enough liquid- it turned out more like biscuit batter.
Wonderfully easy with a subtle, not over powering, egg nog flavor.
These tasted delicious! I was concerned there was no sugar listed but they tasted great without it. I did need to add some skim milk to thin the batter.
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I did have to add about an extra cup of eggnog to thin the batter to pouring consistency but these were wonderful pancakes! We loved them!
I, too, thinned the batter by adding more eggnog. When the batter reached the consistency of typical pancake batter, I cooked them and they were delicious! My whole family loved them! I will definitely make these again.
I made these pancakes and they were more like cookie batter consistency. I thinned them with more eggnog until I felt they were thin enough to pour into the pan. They were very good. Next time I will think them even more. As eggnog is so thick itself, I think it would take more like 3-1/2 to 4 cups of eggnog.
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I just made these this morning. The batter was way too thick to use as directed. I thinned the batter with milk until the consistency was as it should be.