Eggnog Pancakes with Maple-Butter-Rum Drizzle
Ingredients
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
Instructions
- 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.
- In large bowl, stir pancake ingredients with whisk until well blended.
- Heat griddle or skillet over medium-high heat (375°F).
- Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- 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.
- Serve pancakes with drizzle.
- Top with whipped cream; sprinkle with nutmeg.
