EGG NOG PANCAKE WITH RUM-SPIKED MAPLE SYRUP



Egg Nog Pancake with Rum-Spiked Maple Syrup

2 tablespoons butter
3 eggs
2/3 cup eggnog
1/2 cup all-purpose flour
1/4 cup sliced almonds
2 teaspoons sugar
nutmeg, for dusting

Place butter in a 10-inch cast-iron skillet; place in a 425 degree oven for 2-3 minutes or until melted.  In a mixing bowl, beat eggs until fluffy.  Add eggnog and flour; beat until smooth.  Pour into hot skillet.  Sprinkle with almonds and sugar.  Bake for 16-18 minutes or until puffed and browned. Dust with nutmeg and serve immediately with Rum-Spiked Maple Syrup.

Rum-Spiked Maple Syrup

1/2 cup pure maple syrup
1 Tablespoon rum (can substitute  1/4 teaspoon rum extract)

Combine maple syrup and rum.  Serve in shot glasses next to a slice of the Egg Nog Pancake.

Courtesy of:  http://www.betterrecipes.com/blogs/daily-dish/2012/12/12/egg-nog-pancake/


Dori Ross

Author