Make Ahead, Quick Fix
Eggnog Pancakes with Maple-Butter-Rum Drizzle
Prep Time: 10 Minutes Start to Finish: 20 Minutes 14 pancakes
- Drizzle
- ¼ cup butter
- ½ cup real maple syrup
- ⅓ cup whipping cream
- 2 tablespoons rum or ½ teaspoon rum extract
- Pancakes
- 2 cups Original Bisquick mix
- 2 tablespoons sugar
- ¼ teaspoon ground nutmeg
- 1 cup eggnog
- 2 eggs
- Toppings, if desired
- Sweetened whipped cream
- Ground nutmeg
1 In 2-quart saucepan, melt butter over medium heat. Stir in remaining drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover; keep warm.
2 In large bowl, stir pancake ingredients with whisk until well blended.
3 Heat griddle or skillet over medium-high heat (375°F). Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
4 For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until light golden brown around edges.
5 Serve pancakes with drizzle. Top with whipped cream; sprinkle with nutmeg.
1 Pancake: Calories 200; Total Fat 10g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 280mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 1½
Make-Ahead Magic You can prepare the Drizzle up to 3 days in advance. Allow to cool to room temperature before covering with plastic wrap and refrigerating. Uncover and reheat when ready to serve.
