Eggnog Pancakes with Maple Butter Rum Drizzle

Name: Eggnog Pancakes with Maple Butter Rum Drizzle
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 14
Cuisine: Global
Ingredients: 59 milliliters butter; 237 milliliters eggnog; 2 eggs; 0 teaspoons ground nutmeg; 118 milliliters real maple syrup; 2 Tbsps rum or 1/2 teaspoon rum extract; 2 Tbsps sugar; 79 milliliters whipping cream; 473 milliliters Original Bisquick® mix

You can never have too many morn meal recipes, so give Eggnog Pancakes with Maple Butter Rum Drizzle It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum

Ingredients you will need

Butter

Rum

Equipment you will use

Sauce Pan

Drizzle ingredients.

Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently.

Remove from heat. Cover and keep warm.

In large bowl, stir all ingredients except with wire whisk until well blended.

Equipment you will use

Whisk

Bowl

Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

Ingredients you will need

Water

Equipment you will use

Frying Pan

Brush with vegetable oil if necessary (or spray with cooking spray before heating).

Ingredients you will need

Cooking Spray

Vegetable Oil

For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.

Equipment you will use

Frying Pan

Serve pancakes with Maple Butter Rum

Ingredients you will need

Maple Butter

Rum

Drizzle; sprinkle with nutmeg.

Ingredients you will need

Nutmeg