Puffed Eggnog Pancake Recipe

5 1 1
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Puffed Eggnog Pancake Recipe

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5 1 1
Publisher Photo
This is a tasty breakfast that I love to make at Christmas. I pop the pancake in the oven while the family opens gifts.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 tablespoons butter
  • 3 eggs
  • 2/3 cup eggnog
  • 1/2 cup all-purpose flour
  • 1/4 cup sliced almonds
  • 2 teaspoons sugar

Directions

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

Nutritional Facts

1 piece: 175 calories, 11g fat (5g saturated fat), 133mg cholesterol, 86mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 6g protein.

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  • 2 tablespoons butter
  • 3 eggs
  • 2/3 cup eggnog
  • 1/2 cup all-purpose flour
  • 1/4 cup sliced almonds
  • 2 teaspoons sugar
  1. Place butter in a 10-in. cast-iron skillet; place in a 425° oven for 2-3 minutes or until melted.
  2. In a bowl, beat eggs until fluffy. Add eggnog and flour; beat until smooth. Pour into hot skillet. Sprinkle with almonds and sugar.
  3. 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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mewolcott412 User ID: 875327 45601
Reviewed Dec. 28, 2013

"This was easy to make, and had a really good flavor. I served it with bacon and scrambled eggs, and it made a really filling breakfast."

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