4tablespoonMelted butterI like to use half oil and half butter
½cup(120ml)Honeyor maple syrup
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Dry ingredients - In a medium bowl, combine together the flour, salt, sugar, baking powder, baking soda, cinnamon, and nutmeg.Pro tip - Sifting or using a whisk will make the pancakes light and airy.
Wet ingredients - In another large bowl, combine eggs, rum, and eggnog.
Next, add the dry ingredients to the wet ingredients and stir well to combine, but do not over mix. A few flour lumps are ok. Pro tip - Over-mixing the batter will create dense pancakes.
Then, let the batter rest for 10 minutes (up to 30 minutes).Pro tip - Let the batter rest as it helps the gluten in the flour relax. This gives us light and airy pancakes.
Heat a griddle, skillet, or non-stick pan over medium heat. Add 1 tablespoon of melted butter and coat the surface well. Pro tip - I like to add a little oil to the melted butter. This prevents the butter from burning.
Drop ¼ cup to ⅓ cup batter using a measuring cup, ladle, or large spoon. Cook on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds or until golden brown.
Serve immediately with maple syrup or honey. We like to serve these with whipped cream, honey, and fresh blueberries.
Use all-purpose flour as it works best for pancakes.
Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
Use butter if possible it adds a nice brown color to the crust.
The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you