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Eggnog Pancakes and Eggnog Syrup

Eggnog Pancakes and Eggnog Syrup

EGGNOG PANCAKES

The holiday season is fast approaching. Decorations are hung up, ugly Christmas sweaters are popping up and Michael Bublè and Mariah Carey are slowly awakening from their hibernation to delight us on PA systems in stores everywhere.

Another thing to add onto the holiday spirit is eggnog! This custard-y based drink that fills us with indulgence and comfort is a must during the holidays when we are allowed to indulge and enjoy our favourite foods. Have you ever tried to combine pancake and eggnog? Trust us, it's an amazing combo!

Other than the booze, another way to level up our eggnog game is using it in pancakes. This will definitely fill you up with holiday spirit.

Here is a recipe for our eggnog pancakes!

Recipe

Ingredients:

  • 2 cups (256 g) Torill’s Table Original Waffle & Pancake Mix
  • 2 eggs, large
  • 1 cup (250 mL) eggnog
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • ¼ cup (57 g) melted butter, cooled
  • Butter, to cook

Equipment:

  • Non-stick pan (or griddle)
  • Whisk
  • Mixing bowl (or shallow plate for the batter)
  • Pastry brush

Method:

  1. Heat the pan or griddle on medium heat.
  2. Mix together the eggs and eggnog into a mixing bowl. Mix until it is fully combined.
  3. Add the waffle mix, nutmeg and baking soda into the eggnog/egg mixture and mix until no lumps are present.
  4. Add the cooled melted butter into the batter and mix until the butter is incorporated.
  5. Use a pastry brush to add butter into the preheated pan (or griddle). Pro-tip: heat the pan up to medium and when you’re ready to cook, lower the heat to medium-low to avoid overcooking the outside of the pancake, leaving it raw inside.
  6. Pour the batter into the buttered pan and let it cook for 2-3 minutes. You will know when it is ready when bubbles are forming and popping and the sides are dried. Pro-tip: an ideal amount of batter to cook is ¼ cup (or 2 oz). This will create a good size pancake…unless you want a huge pancake.
  7. Flip the pancake over and let it cook for another 2 minutes or until golden brown.
  8. Remove the pancake from the pan and put it into a plate.
  9. Repeat steps 5-8 until all the batter has been cooked.
  10. Add your desired toppings and enjoy!

EGGNOG SYRUP

One of our most addicting syrups and sauces out there is the eggnog syrup. Its vanilla buttercream-esque taste and creamy texture definitely compliments with any of our pancakes and waffles.

Recipe

Ingredients:

  • ½ cup (85 g) butter
  • 1 ½ cup (100 g) granulated sugar
  • ¼ cup (60 mL) buttermilk
  • ¼ cup (60 mL) milk, whole
  • ¾ cup (32 g) eggnog
  • 2 tbsp corn syrup
  • 1 tsp baking soda
  • 2 tsp vanilla extract

Equipment:

  • Pot, medium sized
  • Whisk

Method:

  1. Add all the ingredients (minus the butter) in a medium sized pot and mix until it is all combined.
  2. Turn on the heat to medium-low and continue to mix until it is simmering and the sauce thickens. This will take approximately 5 minutes.
  3. Once it is done remove it from the heat and add the butter.
  4. Transfer the syrup into a heat-proof container to let it cool.

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