Our version, however, is a little different. I recently tried Darigold's eggnog and it tasted and smelled like bubblegum.Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon. The flavor is great and its perfectly creamy. I highly recommend Organic Valley eggnog. I went on a rant about this over on my Brandy Eggnog White Russian post (I'll spare you, but if you're interested go read it lol). If it's too thin, add in a couple more tablespoons of flour. If your batter is too thick, simply add a couple more tablespoons of milk. Unless you're weighing your flour, you can't be precise, which may result in batter that's too thin or too thick. The batter should pour nicely into the pan with minimal spreading. This prevents you from packing the flour too tight into the cup, resulting in too much flour. To measure flour without a scale, you should always use a spoon to scoop the flour into the measuring cup and then use a knife to scrape the excess off the top. This allows the flour to absorb the liquid and the gluten to relax, resulting in light and fluffy pancakes. If your whipped cream does become a little runny, you can just whip it again, and it'll be good as new! You won't have any issue if you make the whipped cream while the pancakes cook. So when you whip up the eggnog whipped cream, it gets nice and fluffy, but as it sits, it starts to thin out. Although eggnog is creamy, it isn't made with as much cream as heavy whipping cream. Make the eggnog whipped cream when you're ready to serve the pancakes. Don't try to mix those clumps out otherwise you'll end up with dense and chewy pancakes. Clumps of flour throughout the batter is OK and normal. Use a whisk to mix the wet ingredients into the dry ingredients, but stop mixing when you don't see anymore flour. To sweeten the whipped cream just slightly. I mix a little eggnog with heavy whipping cream to make homemade whipped cream, and the flavor of the eggnog perfectly compliments the gingerbread pancakes! It adds so much flavor to the pancakes!Įggnog. I mix 2 tablespoons of melted butter into the batter, and I also grease my pan with butter. Two large eggs help the pancakes to rise and hold their pretty shape.īutter. And, yes, the recipe calls for 1 tablespoon of ginger. Gangs all here! This are all critical for that delicious gingerbread flavor, but the cinnamon and ginger are MOST important. You can use dark or light brown sugar.Ĭinnamon, ginger, cloves, nutmeg. I like to add a little touch of sweetness to my pancake batter. They are responsible for fluffy pancakes.īrown sugar. The only flour that I recommend using for this recipe.īaking powder & soda. Gingerbread Pancakes with Eggnog Whipped Cream Ingredients.Īll-purpose flour. Although, I know there are people who have tried eggnog and still don't like it, but I still think you'll like the eggnog whipped cream! Nate doesn't like eggnog, but he does like the eggnog whipped cream! That said, I think everyone should give it a chance. The flavor is so good and it's the perfectly creamy. Last week, I tried Organic Valley Eggnog, and my mind was instantly changed. The name of it and the fact that there's eggs in it weirded me out. All my life I've been under the impression that I didn't like eggnog. If you're skeptical about the eggnog whipped cream, let me quick change your mind. The eggnog whipped cream tastes these gingerbread pancakes to another level! The nutmeg flavor of the eggnog enhances the flavor of the pancakes, and together it's like heaven in your mouth. I love everything gingerbread this time of year! So, why not incorporate gingerbread flavors into breakfast? I'm in love. Drizzle with maple syrup for the most dreamy breakfast! Delicious and fluffy gingerbread pancakes that are packed with flavor and topped with easy, homemade eggnog whipped cream.
0 Comments
Leave a Reply. |